Sweet Potato Corn Cakes with Garlic Dipping Sauce
User Reviews
4.8
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Prep Time
50 mins
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Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
10 about 3 cakes each
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Calories
34295 kcal
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Course
Side Dish
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Cuisine
Vegetarian
Sweet Potato Corn Cakes with Garlic Dipping Sauce
Description
This recipe features sweet potatoes cooked until soft, mashed, and mixed with fresh or frozen corn, green onions, and cilantro for brightness and flavor. Spices including cumin, cayenne pepper, and salt provide warmth and balance. The addition of egg, cornmeal, and breadcrumbs helps bind the mixture, forming sturdy cakes that hold shape during frying.
After chilling the mixture to firm up, the patties are shallow fried in vegetable oil until golden and crisp on the outside, retaining a soft interior. The accompanying garlic dipping sauce made from plain yogurt and minced garlic adds a cool, tangy contrast enhancing the sweet and spicy elements of the cakes.
Ideal as an appetizer, side dish, or vegetarian snack, these sweet potato corn cakes pair well with fresh herbs, bright sauces, or a simple salad. The combination of creamy sweet potato and crunchy corn kernels delivers a satisfying texture and balanced flavor suitable for various occasions.
Ingredients
- 3 lbs sweet potato $3.17
- 1 cup corn kernels $0.30, frozen
- 2 green onions $0.19
- 1/4 bunch cilantro $0.21, divided
- 1/4 tsp cayenne pepper $0.02
- 1 tsp cumin $0.05
- 1 tsp salt $0.02
- 1 egg $0.25, large
- 1/3 cup cornmeal $0.19, yellow
- 1 cup plain breadcrumbs $0.50
- 1/2 cup vegetable oil $0.43, for frying
- 1 cup PLAIN yogurt $0.55
- 1 clove garlic $0.08
Instructions
- 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 1/8th 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. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10about 3 cakes each
Amount Per Serving
Calories 34295 kcal
% Daily Value*
| Serving | 3Cakes | |
| Calories | 342.95kcal | 17% |
| Carbohydrates | 40.24g | 13% |
| Protein | 5.45g | 11% |
| Fat | 18.23g | 28% |
| Sodium | 566.18mg | 24% |
| Fiber | 4.37g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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