I saw this recipe and instantly knew I was going to have to make it. Such a tasty and colorful dish that would be perfect as a fall appetizer or as a football watching snack like Lisa recommends. The way the recipe is broken down and written makes it look like a lot more work than it is, so don’t let that intimidate you.
I threw in an extra chipotle because mine were a little on the small side and I love chipotle. The sour cream and sweet potato really help calm the spiciness of the chipotles, but the flavor is still there. I also sprinkled some garlic powder on top, before I squeezed in the lime juice, just because garlic makes everything a little better. I also substituted corn for the original yellow bell pepper because I’m not really a fan of bell peppers and they are costing well over 3 dollars in these parts for one damn pepper! Outrageous!
Sweet Potato Cakes with Chipotle Black Bean Salsa (from Lisa is Cooking)
For the Sweet Potato Cakes:
- 2 pounds sweet potatoes, peeled and chopped into large chunks
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 green onions, both white and green parts, finely chopped
- 4-6 tablespoons extra virgin olive oil
- 4-6 tablespoons butter
- Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
For the Chipotle Black Bean Salsa:
- 1 16 oz. can black beans, rinsed and drained
- 1 cup of frozen corn, defrosted
- 1-2 chipotles in adobo, finely chopped
- ¼ cup finely minced red onion
- ¼ cup cilantro leaves, chopped
- Juice of 2 limes
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
- Sour cream
- Cholula or hot sauce of choice (optional)
- Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa and hot sauce, if desired and enjoy.