Savory Caribbean-Inspired Sweet Potato Cakes

Sweet potatoes grab some Caribbean sizzle when mashed with a jalapeno pepper, green onions, and garlic. Formed into cakes and fried, the savory patties make a versatile appetizer, snack, lunch or brunch dish. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 289 Calories

Ingredients

• salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 1 tablespoon canola oil
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 3 green onions with tops, thinly sliced
• 1 fresh jalapeno chile, seeded and finely chopped
• 0.25 cup canola oil
• 0.25 teaspoon allspice

Recipe Instructions

Step 1

Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.

Step 2

Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.

Step 3

Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.

Step 4

Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.