Remember when I told you my husband surprised me on Easter morning with an Egg Hunt?
Yeah, that was fun.
Well, in my “Easter Basket” was a cookbook I had been drooling over every time we went to a bookstore: Plenty.
Normally, when I plan meals, I look through magazines, blogs and Pinterest to get ideas. However, since I got this book, all I basically have to do for a week’s worth of meal ideas is flip through the pages. Seriously, if you’re looking for creative vegetarian meals, I would highly recommend getting your hands on a copy!
I love the way this dish uses sweet potatoes in a completely unique way. I added quite a few things, like fresh cilantro, lime juice and jalapeno pepper to give it an added kick and loved the way these turned out!
Sweet Potato Cakes with Greek Yogurt Sauce
Keywords: saute appetizer side vegetarian sweet potato
For Sweet Potato Cakes
- 2 sweet potatoes
- 2 tsp. low-sodium soy sauce
- 3/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. sugar
- Jalapeno pepper, seeded and chopped
- 2 scallions, chopped
- 1 tbs. fresh chopped cilantro
- Parsley, to taste
- Juice from half lime (reserve other half for sauce)
- 3-4 tbs. olive oil
- 4 oz. plain Greek yogurt
- Juice from half lime
- Salt and pepper
- Fresh cilantro
Heat pot of water to a boil. Peel sweet potatoes and cut in half. Place in boiling water and boil under very tender, about 10-15 minutes. Drain water and mash potatoes. Mix in remaining ingredient for sweet potato cakes, except the olive oil. The mixture should be sticky; if it is runny, slowly add more flour.
Heat 1-2 tbs. olive oil in large skillet over medium-high heat. Scoop batter by the tablespoon and place in skillet. Gently flatten cake so it is about 1/2 inch thick. Cook about 2-3 minutes per side, until golden brown. Place in warm oven while repeating with remaining batter.
Mix together sauce ingredients. Serve with warm sweet potato cakes and enjoy!
~What is your source of recipe ideas?