Welcome to another new series... quick bites, a series for all of my favorite entertaining and party foods. These sweet potato and roasted corn cakes with chipotle lime crema are a great filling vegetarian option to have available at parties. The chipotle lime crema also gives them just enough of a kick to balance with the sweetness of the potatoes. See after the jump for more...
- 6 lbs sweet potatoes, cleaned and dried
- olive oil
- bunch of scallions, diced
- 1 bag frozen roasted corn from Trader Joe's
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon maple syrup
- 1 teaspoon chipotle pepper
- salt and pepper
- 2 eggs
- 1 cup yellow cornmeal
- 2 cups breadcrumbs (this amount depends on how watery the potatoes are)
- vegetable oil for frying
- 2 cups Greek yogurt
- 1/2 teaspoon chipotle powder
- 2 limes zested, and 1 of those juiced
- Heat the oven to 400 degrees Fahrenheit. Rub the sweet potatoes with olive oil and place on a baking sheet. Sprinkle with salt and place in oven for approximately 45 minutes or until a fork can easily pierce through.
- Remove from oven. When cool, cut in half and scrape out the insides of the sweet potatoes into a large bowl.
- Mix the scallions, corn, garlic, cumin, maple syrup, and chipotle pepper into the sweet potato mixture. Season with salt and pepper to taste.
- Add in the eggs and yellow cornmeal. Mix together well. Add in the breadcrumbs as needed to bring the mixture together. Refrigerate for at least 30 minutes.
- If making ahead of time, using a tablespoon, scoop out one spoonful of mixture and roll into a ball and then flatten into a cake shape. **These can be stored in Tupperware with layers of foil between or you can pre-sear and then reheat in the oven.
- In a large skillet on medium heat, sear the sweet potato cakes in vegetable oil on both sides for approximately 3 minutes per side.
- For the chipotle lime crema mix the Greek yogurt, chipotle powder, lime zest, and lime juice together.
- Garnish with cilantro optional.