When I found this recipe, I got so excited. I LOVE sweet potatoes and with us moving over to more clean eating lifestyle, I thought holy smokes – I can’t wait to make these yummy little nuggets! The original recipe calls for a garlic dipping sauce, but that didn’t really excite me so I decided to change it to a Srirachi dipping sauce. The extra spice really adds a wonderful kick.
I first microwaved the potatoes. The time will vary depending on the size of the potatoes. Squeeze the sweet potatoes to see if the centers are soft. Be careful – they will be very hot.
When the potatoes are cool, scoop out the flesh out into a mixing bowl. With a fork, mash the potatoes.
Add the cornmeal, the whole wheat breadcrumbs, and egg. I made the whole breadcrumbs with some leftover whole wheat bread that I made. Can for sure use pre-made breadcrumbs. I usually use Progresso breadcrumbs with I don’t have homemade ones.
Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the mixture is chilling, made the Srirachi dipping sauce. Take 1 cup of Greek yogurt and stir in 1-2 tsp of Srirachi sauce. Depending the amount of Srirachi depends on how hot you like your dipping sauce. Refrigerate the sauce until you are ready to eat the cakes.
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. I did put the cakes in the oven at 350 F for about 5 minutes to finish them off.
Serve hot topped with the Srirachi dipping sauce. Enjoy!
Sweet Potato and Corn Cakes with Srirachi Greek Yogurt dipping sauce
3 bs. sweet potatoes
1 cup frozen corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup whole wheat breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1-2 tsp Srirachi Sauce
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 Srirachi dipping sauce. In a small bowl combine the yogurt, Srirachi, 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. The recipe makes 10-12 sweet potato cakes.
*The cakes can be finished off in the oven, if you want. 350 F for 5 minutes.