Okinawan Sweet Potato Fritters

By jocelynamanda

Ingredients

• 3 medium purple sweet potatoes, peeled & cut into 1 1/2" chunks
• 3/4 cup coconut cream
• 2 tsp chili garlic paste, divided
• 1/3 cup minced green herbs (scallion, parsley, chive, cilantro, or a combo), plus more whole herbs for garnish
• 1 large egg, lightly beaten
• 2 tsp kosher salt, plus more to taste
• 2 tsp coconut oil, divided

Preparation

Step 1

1. Place a steamer basket inside a medium pot and fill with enough water to almost reach the bottom of the basket. Put potatoes in the basket and cover the pot. Turn heat to med-high and steam until potatoes are easily pierced with a paring knife, 15-20 minutes. Remove from heat and set aside with the lid off to cool.

2. Set aside 2 tbsp coconut cream. Place the rest in a bowl and whisk until fluffy. Fold in 1 tsp chili garlic paste and season to taste with salt. Chill until needed.

3. Transfer cooled potatoes to a bowl and mash to a somewhat chunky consistency. Fold in reserved coconut cream, remaining chili garlic paste, herbs, egg, and 2 tsp salt.

4. Heat 1 tsp coconut oil in a large nonstick skillet over med-high heat. Scoop individual tbsp of the potato mixture into the pan, pressing each lightly to create a 1 1/2" diameter patty. Leave at least 1" between fritters. Cook for 2 minutes, until just golden, then flip and cook another 2 minutes. Transfer to a plate and repeat with remaining potato mixture. Serve hot with chili coconut cream.