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.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/01/21/sweet-potato-corn-cakes/