Maple Sweet Potato Cakes with Curried Greek Yogurt

By MaryEllen

Perfect combination of sweet & spicy — leftovers are great too. From Foxes Love Lemons via Wendy

Ingredients

• Curried Greek Yogurt
• 1 container (7 ounces) 2% Greek yogurt
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Maple Sweet Potato Cakes
• 1 large sweet potato, peeled and shredded
• (shred well on food processor shred disk)
• 1/2 teaspoon kosher salt
• 1 egg
• 1-1/2 tablespoons maple syrup
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon paprika
• 1 pinch of cinnamon
• 1/3 cup minced yellow onion
• 1/3 cup panko breadcrumbs
• Nonstick cooking spray

Preparation

Step 1

Curried Greek Yogurt:

In a small bowl, stir together all ingredients.

Maple Sweet Potato Cakes:

Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.

Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon.

Using your hands, squeeze all excess liquid out of potato; discard liquid.

Add potato, onion and breadcrumbs to egg mixture; toss to combine well.

Form potato mixture into 6 cakes (they should be about 3-1/2″ in diameter and 1/2″ thick).

Heat a griddle or large nonstick pan over medium high-heat.

Spray griddle with nonstick spray; place potato cakes on griddle.

Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt