Sweet Potato Cakes with Fresh Cranberry Relish

  • Active Time 20m
  • Total Time 20m

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.

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)

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.

RecID 1763

nutrition information per serving

31 calories; 1g total fat; 4mg cholesterol; 45mg sodium; 4g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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