Crunchy Raspberry Sweet Potato Cakes with Honey Cinnamon Sour Cream

By blum099

These cakes can be served as an appetizer
or a side dish, and are perfect for holiday
entertaining! Note that Panko bread crumbs
are used in Japanese cooking for coating
fried foods. They are coarser and crunchier
than regular bread crumbs and are often
found in the specialty foods section of your
supermarket
Nutrition Facts
Amount Per Serving
Calories 265
Total Fat 7.48g
Saturated Fat 3.77g
Cholesterol 41 .93mg
Sodium 537mg
Total Carbohydrates 45.89g
Dietary Fiber 6.52g
Protein 5.95g

Ingredients

• 2 Tbsp. butter, divided
• 2/3 cups Italian flavored panko crumbs
• 2 cups sweet potatoes, cooked and mashed (fresh or frozen, thawed sweet
• potatoes may be used)
• 2 tsp. crystallized ginger, finely chopped
• 1 each large egg
• 2 Tbsp. milk
• 1/4 cup flour
• 1 tsp. salt
• 1 pkg. (6 ounces) Driscoll's Raspberries
• Honey Cinnamon Sour Cream Topping
• 1/2 cup sour cream
• 1/4 tsp. ground
• 1 tsp honey

Details

Servings 8
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Preheat oven to 400 degrees F.
Melt 1 tablespoon butter in a skillet over medium high heat. Add panko bread crumbs and cook, stirring frequently until browned, 1 minute.
Combine sweet potatoes, crystallized ginger, remaining 1 tablespoon butter, melted, egg, milk, flour and salt in a bowl. Stir in raspberries.
Form 8 sweet potato cakes each about 3 inches wide, using a 1/3-cup measure, then pat gently by hand. (First dampen your hands with water or coat them with
non-stick cooking spray.)
Coat all sides in panko crumbs; refrigerate 10 minutes.
Transfer cakes to aluminum foil lined pan sprayed with butter flavored cooking spray. Bake 20 minutes. Serve with honey cinnamon sour cream.

Honey Cinnamon Sour Cream Topping
Combine sour cream, cinnamon and honey in a bowl until blended.