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Savory Caribbean-Inspired Sweet Potato Cakes

By: Shannon  
"This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney."

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 409 people have saved this

What to Drink?

Wine Riesling
Cocktail The Real Mojito
Prep Time:
20 Min
Cook Time:
33 Min
Ready In:
53 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 fresh jalapeno chile, seeded and finely chopped
  • 3 green onions with tops, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1/4 teaspoon allspice
  • salt and pepper to taste
  • 1/4 cup canola oil

Directions

  1. Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  2. Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  3. Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  4. Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 316 | Total Fat: 17.9g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2007 by Carol 
Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Sarah J 
The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Venus Supporting Member (Click to learn more about Supporting Membership)
I love sweet potatoes and was looking for something new. this recipe was easy to make and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by TERISITABOO 
Loved it. Quick and easy. Just the right amount of sweet and spicy. I will definitely make... MORE

 
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