Sunday Supper: Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa

Sometimes, I like to eat appetizers for dinner. Sometimes a lot. Nothing wrong with that, right? I recently stumbled upon this recipe and just had to try it right away. I knew it would be good. But I was surprised at how ridiculously good it actually was– there’s something about the sweetness of the potatoes, the crunchy spicy freshness of the salsa, and the cool, smooth bit of sour cream that just goes together so well. Try it, and I promise you won’t be disappointed!


Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa
(Courtesy of lisa is cooking)
Makes 34 small cakes

For the sweet potato cakes:
2 lb sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 tsp salt
½ tsp freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tbsp extra virgin olive oil
4-6 tbsp butter

Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry. Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.

In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.

For the black bean salsa:
16 oz can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ tsp salt

Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.

To assemble for serving:
½ cup sour cream

Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy!