I got a julienne peeler for my birthday (it’s the same brand as my garlic press that I’m obsessed with — I love their tools) and have been so excited to use it. It’s a tiny littler alternative to some of those giant spiralizer tools, which I’ve tried and returned — am I the only one that’s had trouble with getting zoodles to work?! So I put my new kitchen gadget to the test and made these sweet potato corn cakes and have been eating them as a side dish, in the morning with eggs, and snacking on them too! It took a couple of tries to get them to stay together, so make sure you follow this trick in the recipe: squeeze the moisture out of them when you’re packing them into patties to help them hold their shape, and don’t flip them in the pan until one side is fully caramelized — it seals the pieces together. Full recipe below!Sweet Potato Corn Cakes 1

Sweet Potato Corn Cakes 2Sweet Potato Corn Cakes 3
Sweet Potato Corn Cakes 5 Sweet Potato Corn Cakes 4

Sweet Potato Corn Cakes.
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 Sweet potatoes (peeled)
  • 1 Cup of corn
  • ½ Cup of scallions (chopped)
  • 2 Eggs
  • Olive Oil
  • Sour Cream
  • Chipotle peppers in adobo sauce
  • Lime
  1. Using a julienne peeler or box grater, shave the peeled sweet potatoes into thin strips.
  2. In a large bowl, mix together sweet potatoes, corn, chopped scallions and eggs until all ingredients are evenly incorporated.
  3. Heat 2-3 tbsp of olive oil in a cast iron skillet on med-high heat.
  4. Prep the chipotle sour cream (add 1 tbsp of chipotle adobo sauce with 16oz of sour cream and the juice of half a lime in a food processor and pulse to combine; refrigerate until ready to use).
  5. Use your hands to grab a scoop of the potato mixture and pack it into a tight ball while squeezing out as much of the moisture as you can.
  6. Once you have a compact ball of the potato mixture, drop it into the hot oil and let us crisp up for 2 minutes before pressing down flat with the back of a spatula. Flip once the patty firms up and begins to caramelize.
  7. Remove from heat when second side is browned and rest on a paper towel to remove oil.
  8. Serve as a side dish, for breakfast with a fried egg, or enjoy on its own with some fresh scallions and a drop of chipotle sour cream.