If you follow me on Instagram (if you don’t, hit follow now —https://www.instagram.com/newsforchews/) you know I was on vacation over Thanksgiving. While I had an amazing meal prepared in Italy, I still missed the Thanksgiving leftovers. Enter the sweet potato cakes from Yotam Ottolenghi’s vegetarian cookbook, Plenty. I mixed things up and made a cranberry chutney / relish to accompany the cakes. I loved this recipe so much that I may try it for Christmas! Give this sweet / tangy combo a try!
Sweet Potato Cakes:
2 1/4 pounds peeled sweet potatoes, cut into large chunks
3 TSP Soy Sauce
3/4 Cups All-Purpose Flour
1 TSP Salt
1/2 TSP Sugar
3 TBSP Chopped Green Onion
1/2 TSP Red Chili Flakes
1/2 TSP Garlic Powder
1/2 TSP Black Pepper
1/2 TSP Ancho Chili Powder
1/2 TSP Chipotle Pepper
Sweet Potato Cake Ingredients
Bring a pot of water to a boil
Add sweet potatoes and turn heat down to low heat
Cook sweet potatoes until tender
Drain and let cool for at least an hour
Once the sweet potatoes are cool, place them in a mixing bowl
Add the rest of the ingredients
Ready to mix!
Wet hands (so the mixture won’t stick to your hands) and mix everything together until smooth
(If the mixture is still runny, add more flour)
Ready to be formed into patties!
Add EVOO to a skillet on the stove
Using an ice cream scoop, form patties and gently place in skillet
Cook for approximately 6 minutes per side, or until you get a light brown crust
Place on two sheets of paper towels to soak up the excess EVOO
Cranberry Chutney:
1 (12-ounce) package fresh or frozen (don’t thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup chopped apricots
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt
Cranberry Chutney Ingredients
Combine all ingredients in a 2-quart heavy saucepan
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools)
Chill chutney, covered, at least 8 hours for flavors to develop
Serve chutney with sweet potato cakes
Sweet Potato Cakes with Cranberry Chutney
- 2 1/4 pounds peeled sweet potatoes, cut into large chunks
- 3 TSP Soy Sauce
- 3/4 Cups All-Purpose Flour
- 1 TSP Salt
- 1/2 TSP Sugar
- 3 TBSP Chopped Green Onion
- 1/2 TSP Red Chili Flakes
- 1/2 TSP Garlic Powder1/2 TSP Black Pepper
- 1/2 TSP Ancho Chili Powder
- 1/2 TSP Chipotle Pepper
- Bring a pot of water to a boil
- Add sweet potatoes and turn heat down to low heat
- Cook sweet potatoes until tender
- Drain and let cool for at least an hour
- Once the sweet potatoes are cool, place them in a mixing bowl
- Add the rest of the ingredients
- Wet hands (so the mixture won't stick to your hands) and mix everything together until smooth
- (If the mixture is still runny, add more flour)
- Add EVOO to a skillet on the stove
- Using an ice cream scoop, form patties and gently place in skillet
- Cook for approximately 6 minutes per side, or until you get a light brown crust
- Place on two sheets of paper towels to soak up the excess EVOO
- 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
- 1 cup unsweetened pineapple juice
- 3/4 cup packed light brown sugar
- 1/2 cup chopped apricots
- 1/2 cup apple cider vinegar
- 1/2 teaspoon hot red-pepper flakes
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Combine all ingredients in a 2-quart heavy saucepan
- Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes
- Transfer to a bowl and cool, uncovered (chutney will thicken as it cools)
- Chill chutney, covered, at least 8 hours for flavors to develop