Sweet Potato Corn Cakes

I try so often to avoid food waste, so when I found myself with a five halves of corn on the cob, I needed to come up with something to do with the stripped kernels so I didn't have to toss them (no one likes reheated corn on the cob.) I headed over to my veggies and sides board on Pinterest, and I was lucky enough to find a recipe that used just enough corn and allowed me to use up the remaining sweet potatoes that were filing for retirement in cold storage.

It's important to follow the directions completely. Without the 30 minutes to form up in the fridge, the patties will crumble when you try to form and fry them. They made a unique addition to grilled chicken and the kids enjoyed them as well.

You need:

3 lbs. sweet potatoes
1 cup corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup plain breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1 clove garlic

Begin by cooking the sweet potatoes. You can bake them in the oven or microwave until soft and cooked through. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

Recipe courtesy of bestfoodcookbook.com