Sweet Potato Cakes with a Blackberry Pan Reduction Sauce

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.

Sweet Potato Cakes with a Blackberry Pan Reduction Sauce

Serves 4-6 (the recipe will make many cakes)

Ingredients

for the Sweet Potato Cakes

3-4 cups mashed sweet potatoes (about 3 med-large sweet potatoes)

2 eggs

1 cups flour

1 tsp. baking powder

4 tbsp. canola oil

1 scallion, sliced

2 tsp. garlic powder

salt and pepper, to taste

Directions

Pre heat oven to 375 degrees. Combine all of the dry ingredients in a bowl. To a large bowl, add the mashed sweet potatoes, eggs, oil and the scallions and mix well. Then add the dry ingredients to the potato mixture and combine. Spray a cookie sheet with cooking spray and place about a large tablespoon of the mixture on the cookie sheet. Flatten them down with a spatula. Spray the tops with a little cooking spray. Bake for 20-30 minutes. Turning over half way through.

Ingredients

for the Blackberry Pan Reduction Sauce

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

Directions

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.

Enjoy!

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