The ultimate in comfort food, these crispy on the outside, soft and pillowy on the inside little sweet potato cakes are the latkes great cousin. Super simple and consisting of about 5 ingredients, you just can’t go wrong. Top them with anything from lox to caviar, guacamole to a fried egg- the possibilities are endless.
Inspired by Yotam Ottolenghi‘s recipe, I have simply made a gluten free version with a zippy lemon-chile yogurt sauce. I’ve been cooking with sweet potatoes a lot lately as baby Mav just loves them, he’s my kinda guy. Ottolenghi is a huge inspiration, his cookbooks make vegetables look as exciting as skydiving off Mount Corcovado.
It’s sunny and beautiful out and the massive pile of snow is swiftly melting down, the igloo J built has caved in on itself and winter seems to be dissipating for the time being. So I’m going to keep this short and sweet, just like these little cakes, and go for a jaunt in Vitamin D land out there.
- 3 medium sized sweet potatoes, peeled
- 1 egg
- ¼ C coconut flour
- 3 Tbs green onions, chopped
- 1 tsp tamari or coconut aminos
- salt and pepper
- ¼ C butter or ghee for frying
- For the yogurt chile lemon sauce: 3 Tbs yogurt
- 3 Tbs sour cream
- 1 Tbs lemon juice
- 1 Tbs olive oil
- 1 red chile, diced
- 1 handful coriander, chopped
- Steam or boil your sweet potatoes until soft.
- Mash the sweet potatoes and combine with egg,coconut flour, tamari or coconut aminos, green onions, salt and pepper.
- Form walnut sized balls and press into patties about 1 cm thick. Fry in butter or ghee until golden brown on both sides.
- To make the yogurt sauce simply combine all ingredients, yogurt, sour cream, lemon, olive oil,chile and coriander.