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Dash of Diamonds and Pinch of Pearls Sweepstakes

Sweet Potato Cakes with Fresh Cranberry Relish

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes about six dozen
These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranberry topping. Serve the leftover relish with roast poultry or pork or lamb chops.
RECIPE INGREDIENTS
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium sweet potato, peeled and coarsely grated
1/2 cup shredded sharp cheddar cheese (about 2 ounces)
1 teaspoon finely chopped fresh thyme
1 large egg, lightly beaten
1 1/2 cups milk
About 1/2 cup vegetable oil, for frying
Cranberry Relish (click for recipe)
Sweet Potato Cakes with Fresh Cranberry Relish Recipe at Cooking.com
DIRECTIONS
In a small bowl, sift together the flour, baking powder, salt and cayenne. Add the sweet potato, cheese and thyme and toss. In a medium bowl, combine the egg and milk. Stir in the dry ingredients just until combined.


Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2-inch cakes. Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes. Flip the cakes and cook until lightly browned, about 1 minute longer. Transfer to paper towels to drain and repeat with the remaining oil and batter. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.


MAKE AHEAD: The cakes can be layered between sheets of wax paper and refrigerated for 1 day. Reheat them in a 350 degree F oven.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Southern Accent: Sweet Potato Sides
Nutrition Facts per Serving
Yield:   Makes about six dozen
Calories: 31
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 45mg
% Cal. from Fat: 29%
Cholesterol: 4mg
Protein: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Karen, IL Reviewed: 03/07/2008
Everyone loved these! They're great as a 'dish to pass.'
20 people gave this Cheers. Click here to Cheer this review. Report Violation
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