Sweet Potato Cakes - KA

By mariannefeldman

Caribbean Sweet Potato Cakes

Partner these tasty cakes with coconut shrimp, or serve alongside any Caribbean-type meat or fish entrée. Dredging the cakes in instant potato flakes, which behave a lot like Panko bread crumbs, yields a nice, crunchy crust.

Volume
Ounces
Grams

Recipe summary
Hands-on time:
35 mins. to 40 mins.
Baking time:
10 mins. to 25 mins.
Total time:
45 mins. to 1 hrs 5 mins.
Yield:
12 cakes

Ingredients

• l jalapeño pepper
• 2 cloves garlic, roasted if you like
• 2 cups mashed, cooked sweet potato (about 2 medium potatoes)
• 3 scallions, sliced thin
• 1 teaspoon brown sugar
• 1/2 teaspoon ground allspice
• 1/2 cup instant mashed potato flakes, plus more for dredging
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/4 cup peanut oil, for frying

Preparation

Step 1

Directions
1) Cut the outside walls off the jalapeño (leave the stem end intact for a handle), and mince them up, discarding the ribs and seeds.
2) Chop or mash the garlic (if it's roasted).
3) Mix the mashed sweet potato, minced jalapeño, garlic, scallions, brown sugar, allspice, mashed potato flakes, salt, and pepper until thoroughly combined.
4) Heat a large skillet over medium-low heat for a minute or two. When the pan is warm, add the peanut oil. Set up a platter lined with absorbent paper nearby.
5) Use a tablespoon to scoop the dough, then drop it into a bowl containing about an inch-deep layer of mashed potato flakes.
6) Roll around to coat, then press into a round pancake about 1/4" thick.
7) Place the potato cake in the pan, and cook until golden brown, about 2 minutes. Turn over and cook until the other side is golden and crisp.
8) Transfer to the platter to drain briefly; sprinkle lightly with salt, if desired. Serve immediately.
Yield: 1 dozen 2" to 2 1/2" cakes.