Sep 26
Sweet Potato Cakes with Chipotle Black Bean Salsa3 Comments

This is one of those meals that looked really good in pictures, but I wasn’t quite sure how we would like it in the end. Believe me when I tell you that we were blown away by this dish. It seemed like the perfect time of year to try this dish and it just so happened to fit into my weekly goal of preparing at least one vegetarian meal. I am still doing a pretty good job almost nine months in! The great thing about these little cakes is that they are versatile, you can make a larger patty for a meal or smaller patties for snacking during football.

After a quick steam and mash, the sweet potato cakes are ready for frying. Topped off with some sour cream and black bean salsa, and you got one meal where you never miss the meat. The leftovers heat up nicely and several of my coworkers commented on how good they looked. Since this is the time of year, where my sweet potato cravings are kicked up a notch, you can guarantee to see this on my dinner table many more times.

Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa

For the sweet potato cakes:
(Makes 34 small 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

For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt 
1 avocado, chopped

What you’ll do: 
For the salsa:
Combine all salsa ingredients in a small bowl and stir to combine. Taste for seasoning and add salt if needed. Immediately before serving, gently fold in chopped avocado. Salsa can be made in advance and stored in the refrigerator.

For the sweet potato cakes:
Steam the sweet potato chunks for 15-20 minutes until completely tender. Drain and allow to dry. Once dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher or wooden spoon to break up chunks. Add flour and green onions, and mix with your hands to form a smooth batter.  Taste for seasoning and add more salt and pepper if needed. Once the mixture is combined, and the flour and green onions are mixed in, you’re ready to fry*.

In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes of batter in your desired size. Fry about 5-6 minutes total for small patties and 8-12 minutes total for bigger ones or until golden brown. 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.

*Note: the mixture should be sticky but not wet, so more flour may be needed.

Source: Lisa is Cooking 

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3 Responses to Sweet Potato Cakes with Chipotle Black Bean Salsa

  1. Moviegirl03 says:

    These look great. Our farmers market has some great looking sweet potatoes and my husband has been much more open to meatless dishes lately, might have to throw this in the menu plan.

  2. Abby says:

    wow these look amazing!! I can’t wait to try them.

  3. These sweet potato cakes look like some tasty eats! I’m going to have to put these on the “to try” list. :)

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