Sweet Potato Cakes

Barely adapted from Yotam Ottolenghi’s Plenty

Serves 6-8 as appetizers

2 ¼ pounds peeled sweet potatoes, cut into large chunks

3 teaspoons soy sauce

¾ cup flour

1 teaspoon sea salt

½ teaspoon white sugar

3 tablespoons thinly sliced green onion

½ chipotle peeper, chopped, including the seeds if you want a bit of heat

Unsalted butter for frying

1. Steam the sweet potato chunks until completely tender, about 30 minutes, tossing occasionally. Let the potatoes drain, uncovered, until most of the liquid is gone, about an hour.

2. Toss the drained sweet potatoes with the remaining ingredients until completely combined and the potatoes have been mashed. Be careful not to over mix, to ensure that the cakes aren’t tough. The mixture should be sticky, if it is too much so, add a bit more flour.

3. Melt one tablespoon of butter in a cast iron skillet or non-stick frying pan. For each cake, take a tablespoon of the mixture and plop into the pan, flattening into a cake with the back of the spoon until the cakes are about 2 inches in diameter and less than a half inch thick. Brown each side of the cake, about 4-5 minutes per side. Pop the fried cakes into a warm oven to keep until serving. Add a bit of butter to the pan for each round of cakes. The potato mixture will keep, uncooked, in the refrigerator for a couple hours between frying. Serve the cakes hot, with the accompanying sauce.

Sauce

3 tablespoons Greek yogurt

3 tablespoons sour cream

1 tablespoons olive oil

Juice from half a lemon

2 tablespoons chopped cilantro

Salt and black pepper to taste

1. Mix together all the ingredients and refrigerate until use.

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