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Sweet Potato Cakes

Sweet Potato Cakes

Prep: 40 min
Ready: 2 hr
4
vegetablevegetarianspicy

Legendary sweet potato cakes inspired by a famous Tel Aviv café. Crispy on the outside, tender inside, served with a tangy yogurt sauce.

Ingredients

For the Cakes

  • 2¼ lbs peeled sweet potatoes, cut into large chunks
  • scant ¾ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp sugar
  • 3 tbsp chopped green onion
  • ½ tsp finely chopped fresh red chile (or more if you want them hot)
  • 2 tsp soy sauce
  • plenty of butter for frying

For the Sauce

  • 3 tbsp Greek yogurt
  • 3 tbsp sour cream
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped cilantro
  • salt and black pepper

Instructions

  1. Steam the sweet potatoes until completely soft, then leave in a colander to drain for at least an hour.
  2. To make the sauce - Whisk together all the sauce ingredients until smooth; set aside.
  3. Once the sweet potatoes have lost most of their liquid, place them in a mixing bowl and add the flour, salt, sugar, green onion, chile, and soy sauce. Mix everything together by hand until smooth and even; do not over-mix. The mixture should be sticky; if it's runny add some more flour.
  4. Melt some butter in a non-stick frying pan. For each cake, use a tablespoon to lift some mix into the pan and flatten with the back of the spoon to create a disc that is roughly 2 inches in diameter and ⅜ inch thick.
  5. Fry the cakes on medium heat for about 6 minutes on each side, or until you get a nice brown crust.
  6. Place between two sheets of paper towels to soak up excess butter. Serve hot or warm, with the sauce on the side.