I know it’s been a really long time since I posted. During the past year I have had some personal challenges going on in my life so I was not very interested in posting on this blog. My camera also decided to break, well actually I think it’s the memory card so I will be buying a new one. My husband took this picture with his I-phone. Not as good as a regular digital camera but it will do. I hope to be posting more recipes on a semi regular basis once I get my camera back in working order.
Anyway, on to the recipe. I found this recipe while I was looking for some Latin recipes. My favorite foods are still Latin and Asian. I never thought that Latin food involved sweet potatoes but this recipe looked really wonderful. I found it at The Yuca Diaries I think you will enjoy it as much as myself and my family did.
Sweet Potato Cakes with Black bean and Corn Salsa and garlic cream
Serves 4-6
Ingredients
For the sweet potato cakes:
2 cups mashed sweet potatoes
2 eggs
1 cups flour
1/2 cup yellow cornmeal
1 tsp. baking powder
4 tbsp. butter (I used canola oil)
1 green onion stalk, sliced into thin rounds
1 pinch cumin
2 tsp. garlic powder
1 tsp. black pepper
salt to taste
Pre-heat your oven to 375 degrees/ Combine all of the dry ingredients in a bowl. Next add the mashed sweet potato to a deep mixing bowl. Next add in the eggs, butter and green onions. Combine all of the wet ingredients, before adding in the dry ingredients. Once all of the ingredients are in the same bowl, combine well, making sure to scrape the sides and bottom of the bowl. Spray a cookie sheet with cooking spray and place a dollop of the mix onto the surface of the cookie sheet- it should look like the size of a lemon (in diameter). Flatten them down a little with your spatula and bake for 25-30 minutes.
For the salsa:
1 can black beans, drained
1 cup corn kernels, thawed
5 strips turkey bacon, diced (I left this out as I didn’t have any)
1/4 cup red onion finely diced
1 tomato cubed
1 stalk green onion, plus more for garnish
1-3 garlic cloves, grated
1 tbsp. fresh lime juice
1/8 tsp. cumin
salt to taste
Add the corn, tomatoes, black beans, onions, garlic and green onions into a bowl. Cook the bacon in the oven at 400 degrees until it is crispy. Slice the bacon into thin pieces and add to the bowl. Next add in the lime juice, olive oil, black pepper, cumin and salt and combine every thing well.
For the garlic cream:
2 tbsp light mayo
2 tbsp. light sour cream
1 garlic clove grated
1 tsp. fresh lime juice
salt to taste
Combine all of the ingredients well. Making sure to remove any lumps- you want a velvety smooth cream.
Enjoy!
It’s great to see you back to blogging. These sweet potato cakes look amazing.
I haven’t try sweet potato cake but I believe this would taste good. I have tried to make sweet potato biscuits last week and it was blown me away. I love its fluffy texture. Thanks for the recipe. I will try this tomorrow.
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