I’ve been dying to post this all week because these Sweet Potato Corn Cakes are SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.
These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.
…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it. Anyway, enough gushing. Onto the important stuff.
First – This recipe makes a HUGE batch, so feel free to half it. I wouldn’t suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.
Second – These sweet potato corn cakes are fried. You’ll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you’re brave enough to try baking them yourself and actually have success, please share your technique… because I just couldn’t make it work.
Third – I demand that you to try these.
- 3 lbs. sweet potatoes $3.17
- 1 cup frozen corn kernels $0.30
- 2 green onions $0.19
- ¼ bunch cilantro (divided) $0.21
- ¼ tsp cayenne pepper $0.02
- 1 tsp cumin $0.05
- 1 tsp salt $0.02
- 1 large egg $0.25
- ⅓ cup yellow cornmeal $0.19
- 1 cup plain breadcrumbs $0.50
- ½ cup vegetable oil (for frying) $0.43
- 1 cup plain yogurt $0.55
- 1 clove garlic $0.08
- Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave.
- Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes.
- Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one.
- When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch).
- Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes.
- Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
- Add the breadcrumbs, cornmeal, and egg to the bowl.
- These ingredients will bind the mixture together and keep it from falling apart while cooking.
- Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
- While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped).
- Stir until combined and then refrigerate until ready to serve.
- After the sweet potato mixture has refrigerated, it’s time to cook.
- Add enough vegetable oil to fully cover the bottom of a medium skillet.
You can find complete recipes of this SWEET POTATO CORN CAKES WITH GARLIC DIPPING SAUCE in budgetbytes.com