Maple Sweet Potato Cakes

Maple Trout Lilli writes:

A second chance for the oh-so-sweet, sweet potato…no marshmallows with these; just our good old friend, maple syrup. A nice balance of sweet and spicy (there’s that combination again) but not overly sweet, plus the Greek yogurt makes a rich counterpart. These cakes will scorch when you’re not watching…so look alive and practice your wrist flipping skills.   Just in time for Passover/Easter …wow the elders with these faux latkes.

MAPLE SWEET POTATO CAKES WITH
CURRIED GREEK YOGURT

CURRIED GREEK YOGURT

5 ounces 2% Greek yogurt
½ tsp. curry powder
S&P to taste

MAPLE SWEET POTATO CAKES

1 large sweet potato, peeled and shredded
½ tsp. kosher salt
1 egg
1 ½ tablespoons maple syrup
½ tsp. pepper
½ tsp. paprika
1 pinch cinnamon
½ cup minced yellow onion, sautéed
1/3 cup panko breadcrumbs
Grapeseed oil for frying

1. Make curried Greek yogurt by mixing all ingredients in a small bowl…easy
2. Saute onion in a bit of oil on med-low for about 10 min.
3. Make cakes by placing shredded potato in a large bowl and toss w/salt, letting it stand for 5 min.
4. Meanwhile, whisk together egg, maple syrup, pepper, paprika and cinnamon. Usingyour hands, squeeze all excess liquid out of potato.       Add potato, onion and breadcrumbs to egg mixture and combine well.

   

5. Form mixture into 8-10 cakes. Heat griddle or large pan to medium. Coat with oil. (I used grapeseed oil because it can withstand a higher heat without smoking). Place potato cakes on griddle and cook for 8-10 until crispy and brown, flattening with spatula as they cook…
6. Serve while crisp with Curried Greek Yogurt.

-MTL
Thanks to Foxes Love Lemons Blog