Sweet Potato Corn Cakes

These Sweet Potato Corn Cakes are amazing! This recipe takes a little more time to make, but they are worth the wait. I also made the garlic and yogurt sauce to dip them in, but for me it was too garlicky. If you like a lot of garlic, the sauce will be perfect for you.

Here's what you'll need:
  • 3 or 4 sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ handful of cilantro 
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil 
  • 1 cup plain yogurt
  • 1 clove of garlic 

I got this recipe idea from Pinterest, which brought me to Budget Bytes. 

Directions:
1. Microwave the sweet potatoes (each one for about 5 minutes)
2. Cut them in half and scoop the inside out
3. Cut the green onions and cilantro
4. Combine the green onions, cilantro, corn, salt, cumin, and cayenne pepper with the sweet potatoes and stir well
5. Add the breadcrumbs, cornmeal and egg, refrigerate for 30 minutes
6. Chop the garlic, add the cilantro and add the yogurt to make the sauce
7. Add the oil to the pan and add a few tablespoons of the sweet potato mixture to fry them; cook for about 2 minutes for each side

I don't think I cooked mine long enough, since they started to fall apart. I would recommend adding more oil and cooking them for 4 minutes on each side. 






Check out Budget Bytes for more great recipes. Enjoy!

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