Sweet Potato Cakes with a Blackberry Pan Reduction Sauce
The other night I had made a turkey london broil which is basically a boneless skinless turkey breast. I wanted something interesting to go along with it. I had some sweet potatoes in the refrigerator and thought that would go great with the turkey but I didn’t want to have them just baked as that is kind of boring. So I remembered that I had once made Sweet Potato Cakes with Black Bean and Corn Salsa with Garlic Cream I decided to change it up a bit and leave out the salsa and garlic cream. I also had some blackberries in the fridge which I wanted to use up so I thought that a blackberry sauce would go perfectly over my sweet potato cakes and I was right! These also would make a perfect appetizer.
1 1/2 cups blackberries (leave a few of them out for garnish)
2 tablespoons butter
1/2 cup onion, minced
1/2 cup dry red wine
1 tablespoon lemon juice
4 tablespoons seedless blackberry jam or preserves
salt and pepper, to taste
Add the blackberries to a food processor or blender and puree.
To a saute pan add 1 tablespoon of the butter and sauté onions until tender, about 10 minutes, stirring occasionally. Add the wine and lemon juice. Bring to a boil and lower heat and simmer until reduced by about half. Combine the blackberry pulp, jam, salt and pepper and add to the wine mixture. Bring up to a boil and reduce heat and simmer for 5 minutes. Add in the remaining tablespoon of butter.
Place the sweet potato cakes onto a serving platter and pour the sauce over them. Garnish with the remaining whole blackberries.