Sweet Potato Cakes with Black Bean Salsa made me believer that sweet potatoes are delicious. This is hands down my favorite appetizer I have ever made.
Sweet potatoes are so diverse and fun to use in recipes. In fact two of my favorite recipes have sweet potatoes in them, Sweet Potato Focaccia Bread and then these Sweet Potato Cakes. This recipe was the first experience I had with sweet potatoes outside of eating them baked with some butter and brown sugar. And it is still my favorite way to eat this sweet tuberous root. While these cakes are delicious, they also have the most beautiful presentation. With several contrasting colors, dark black beans playing against the dollop of sour cream with accents of green and yellow from the cilantro and pepper. Served great as an appetizer, I have also been known to serve this as a main course with a spinach and mango salad. Easy to prepare in advance and made with simple and fresh ingredients, your menu has just been elevated to a whole new level. Enjoy! XO San
- For the sweet potato cakes:
- 2 pounds sweet potatoes, peeled and chopped into large chunks
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 green onions, both white and green parts, finely chopped
- 4-6 tablespoons extra virgin olive oil
- 4-6 tablespoons butter
- For the black bean salsa:
- 1 16 oz. can black beans, rinsed and drained
- 1-2 chipotles in adobo, finely chopped
- 1 small, yellow bell pepper, small diced
- ¼ cup finely minced red onion
- ¼ cup cilantro leaves, chopped
- Juice of 1 lime
- ¼ teaspoon salt
For the sweet potato cakes:
Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings
For the black bean salsa:
Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
*To assemble for serving-:
½ cup sour cream
- Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.
Adapted from Lisa is Cooking Blog
Adapted from Lisa is Cooking Blog