Reviewed: Jun. 4, 2008

I enjoyed both making and eating these versatile little cakes! They were very easy to make and I can see lots of potential for other flavors, such as making them with ginger instead of cumin for an Asian style cake. Mine turned out rather dry, though, so I will likely use less breadcrumbs next time. I was a bad girl and didn't make the lime sour cream but instead served it with fresh home made guacamole on top and it was super yum!

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Reviewer:

EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jun. 2, 2008

These were awesome. Even the kids enjoyed them. We followed the recipe exactly but didi microwave the sweet potato for about 2 minutes.

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Reviewer:

HENSAR00

Reviewed: May 27, 2008

These are great! I like the sweet potato in them- adds texture and a bit of flavor. Made them without the jalapeno and they are still very savory with just the cumin. I did a different sauce: 1 ripe avocado 1 C sour cream 1/2 bunch cilantro 1-2 Tbs. lime juice 1 tsp. minced garlic salt to taste Process all ingredients in food processor until blended and cilantro is chopped. Very tasty!!

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Reviewer:

TOMLIBBY

Reviewed: May 20, 2008

This is an awesome!!! Instead of using the oven, I sprayed a skillet with Pam and cooked on both sides for about 4 min. each at med high heat. I don't even like sweet potatoes, but man, this recipe is yummmmy! My friend, who doesn't like sweet potatoes either, loved this recipe as well! I made extra and put in a bowl in the fridge and cooked 2 days later for another dinner!

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Reviewer:

Cathy

Reviewed: May 18, 2008

OMG!! Sooo good! I didn't have green onions so I used diced red onion instead, and I followed other reviewers and microwaved the sweet potato before adding it to the mixture. If you want them spicy then add more jalapenos or use a spicier pepper. I added to the sauce making it with a full cup of reduced fat sour cream, zest of one lime, juice of 1/2 a lime, 1 minced jalapeno and a handful of chopped cilantro. Even my 2 and 4 year olds loved this recipe!

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Reviewer:

Andrea

Cooking Level: Intermediate

Reviewed: Apr. 18, 2008

These are very tasty. However, my cakes turned out dry. I made smaller sizes for dipping, so maybe that's the reason? I also added extra garlic and green onion, and a little bit of salsa in the mix. Definitely make the lime sour cream; it's fantastic.

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Reviewer:

Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 19, 2008

This was truly fabulous. My skeptical husband was even impressed, and did not mind that we were having a "veg" dinner.I was a little nervous about how this was going to turn out, and,after reading the reviews, I decided to leave out the jalapenos from the sour cream, I substituted four egg whites for the one egg, and made about eighteen thin patties. I will use this recipe again and again, it's going into the rotation for sure! Thanks!

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Reviewer:

imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Spartanburg, South Carolina, USA

Reviewed: Mar. 9, 2008

Delish! I might try making them bite size for a party.

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Reviewer:

jstremer

Cooking Level: Beginning

Reviewed: Mar. 9, 2008

Delicious. I loved that they were baked. Mine were a little on the soggy side, but I think I just needed to leave them in longer. Thanks for the recipe!

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Reviewer:

KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

Reviewed: Feb. 14, 2008

The recipe appeared a little time consuming, but once I actually had all the ingredients on hand, it didn't take long to throw together at all! These were really healthy, and packed with delicious veggies and flavors. And the lime sour cream was divine! My husband and I loved these--I'll definitely make them again.

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