Recipe Testing: Maple Sweet Potato Cakes with Curried Greek Yogurt

Sweet potato cakes sweetened with maple syrup. Recipe from Food52 and FoxesLoveLemons.

A few weeks ago I volunteered to test some recipes from the Food52 site that were part of the Your Most Impressive Dinner Party Side Dish contest, including these sweet potato cakes by FoxesLoveLemons. I thought they might make a nice Thanksgiving side dish, or a possible alternative latke for Hanukkah. I think they work for either of those holidays, or both if you’re doing Thanksgivukkah this year.

While this recipe didn’t win the overall title as most impressive, it was chosen on Food52 as a community favorite, and my headnote (which is a shorter version of this blog post) is published with it. All three people eating Sunday dinner called them a win, and asked me to make them again. I think my sister might have sneaked out with the leftovers.

When I made this recipe as written I had trouble with the cakes scorching and not cooking all the way through. My solution was to make more cakes so that they were thinner and would cook through without burning.

The curried Greek yogurt is an excellent sauce, one that I can see repurposing for many different dishes. The balance of spice with the creamy tang of the yogurt hits all the right notes. I think it would make an excellent base for a curried carrot salad.
My tips for making this recipe are:
  • a bit more salt added to the sweet potato mixture before cooking
  • divide the recipe into 12 cakes
  • add a bit of cooking oil to the pan–cooking spray isn’t sufficient to achieve even browning

Maple Sweet Potato Cakes with Curried Greek Yogurt

Makes 12 cakes

 
Curried Greek Yogurt

7 ounces 2% Greek yogurt
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Maple Sweet Potato Cakes

1 large sweet potato, peeled and shredded
1/2 teaspoon kosher salt
1 egg
1 1/2 tablespoon maple syrup
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1 pinch of salt
1 pinch of cinnamon
1/3 cup minced yellow onion
1/3 cup panko breadcrumbs
Nonstick cooking spray
Cooking oil to coat the skillet

In a small bowl, stir together all ingredients for Curried Greek Yogurt. Set aside.

Place shredded sweet potato in a large bowl and toss with salt. Let stand 5 minutes.

In a second large bowl, whisk together egg, maple syrup, white pepper, paprika, salt and cinnamon. Using your hands, squeeze all excess liquid out of sweet potato; discard liquid. Add sweet potato, onion and breadcrumbs to egg mixture; toss to combine well.

Form sweet potato mixture into 12 cakes. Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray or coat with a thin sheen of cooking oil; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt.

Thinking About Thanksgivukkah

This month I’m doing a bit of guest blogging over at my friend Michele’s site The Modern Jewish Wedding. Each Friday I’ll be doing a post as part of her Shabbat shalom feature, offering some inspiration for the weekend, and a nice way to close out the week. For those whose Hebrew is a little rusty, shabbat shalom is the traditional greeting each Friday night, offering both a welcome to the period of rest from Friday evening to Saturday evening and a blessing of peace.

So where does Thanksgivukkah fit in?

Thanksgiving and Hanukkah are two of my favorite food holidays, and as I was looking for inspiration for this week’s Shabbat shalom post it seemed that the foodie world has been a bit obsessed with this once-in-77-millenia holiday mashup! It’s left me thinking about my own Thanksgivukkah menu.

I’ve been working on a few ideas that will be coming to the blog soon. One is the sweet potato cakes with curried Greek yogurt recipe I tested a couple of weeks ago for Food52. The recipe won Community Favorite in a contest for best dinner party side dishes, and I’m excited to share it because I think it’s really delicious. And if you’re a fan of Bridget Jones, you know that turkey and curry go together v. well, so it seems like a Thankgivukkah winner.

The other is one of my favorite Thanksgiving recipes that will meld perfectly with the sweet potato cakes: spiced cranberry-apple sauce. I’ve made this recipe for years, and since Hanukkah often comes shortly after Thanksgiving I’ve usually still had leftovers in my fridge ready and waiting to become a latke topping.

In the meantime, contemplate the Manischewitz-brined turkey the folks at Buzzfeed came up with last month:

Manischewitz-brined turkey from the Buzzfeed Thanksgivukkah menu/

Guest Blogging Over at Full and Content

Kale Salad collage

Today I have a guest post over at Lisa Rawlinson’ fabulous blog Full and Content. Lisa is a fellow Austin Food Blogger Alliance blogger, and since her blog has been around for a while she has so many incredible recipes and reviews that you should check out.

Lisa is a big proponent of Meatless Mondays, a world-wide movement to reduce meat consumption for personal health reasons and for the health of the planet. You can find more info here. This week I contributed a favorite recipe, Lisa G’s Mac & Cheese, and new “recipe” that’s more of a technique than anything–Kale Salad. I thought these made up a perfect Sunday night dinner for this break of autumnal weather we’re having this weekend. I love seasonal cooking, and I really broke into my CSA veggie box for this week’s meal.

Head over to Full and Content for my recipes and many others to start planning your Meatless Monday!