Now that the days are longer, you’ll start seeing a few more recipe posts from me. Time in the evening to prepare a meal and take photos is valuable.
The recipe below is based on one that I found on a food blog from New Zealand. While that recipe takes a curried approach to sweet potato, I went a different route. I didn’t have curry powder on hand, so I used cumin and cilantro to put a Mexican spin on the dish. It turned out deliciously! Keep reading below for this quick and easy recipe.
Sweet Potato Cakes
makes 3 cakes
1/2 large sweet potato
2 tbsp flour
1 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
Oil
Peel and grate sweet potato. Mix all dry ingredients. Mix grated sweet potato into dry ingredients and form three flat cakes. Heat a drizzle of oil in a frying pan. Cook each cake until golden brown on each side. Serve warm (these lose their crispy texture if reheated) with a mixture of mayonnaise, cilantro, and lemon juice. Enjoy!
