Crunchy Raspberry Sweet Potato Cakes with Honey Sour Cream
These raspberry potato cakes can be served as an appetizer or a side dish, and are perfect for holiday entertaining! Panko breadcrumbs are used in Japanese cooking. They are coarser and crunchier than regular breadcrumbs and are often found in the specialty foods section of your supermarket.
Total Fat: 7.48g
Saturated Fat: 3.77g
Amount Per Serving
Total Carbohydrates: 45.89g
Dietary Fiber: 6.52g
- Sweet Potato Cakes
- 2 Tbsp. butter, divided
- 2/3 cup Italian flavored panko breadcrumbs
- 2 cup sweet potatoes, cooked and mashed (fresh or frozen, thawed sweet potatoes may be used)
- 2 tsp. finely chopped crystallized ginger
- 1 large egg
- 2 Tbsp. milk
- 1/4 cup all-pourpose flour
- 1 tsp. salt
- 1 pkg. (6 ounces) Driscoll's Raspberries
- Honey Sour Cream Topping
- 1/2 cup sour cream
- 1/4 tsp. ground cinnamon
- 1 tsp. honey
Crunchy Sweet Potato Cakes
Preheat oven to 400°F.
Melt 1 tablespoon butter in a skillet over medium high heat. Add panko bread crumbs and cook, stirring frequently until browned, 1 minute.
Melt remaining 1 tablespoon butter. Combine melted butter, sweet potatoes, crystallized ginger, egg, milk, flour and salt in a large bowl. Stir in raspberries.
Form 8 sweet potato cakes each about 3 inches wide, using 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.
Honey Cinnamon Sour Cream Topping
Meanwhile, combine sour cream, cinnamon and honey in a bowl until blended. Serve with sweet potato cakes.