Sweet Potato Chili Cakes With Cilantro Lime Sauce Recipes

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

CHILI-CILANTRO POTATO CAKES

Steps:

• Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
• In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
• Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
• Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SWEET POTATO TART WITH CHILI LIME CILANTRO SAUCE

Steps:

• 1. Preheat the oven to 350 degrees. In a small pan, using some butter, saute the Canadian bacon, transfer to a small bowl and set aside. In the same pan, saute the red onion and set aside. Grate enough sweet potatoes to make 4 1/2 cups. I like to use the food processor to do this.
• 2. In a large bowl, beat the eggs. Add the cornstarch, sugar, evaporated milk, smoked hickory salt, smoked paprika, pepper and nutmeg. Mix until well blended. Now add the grated sweet potatoes and stir gently together.
• 3. Now decide which baking dishes you plan to use and use the remainder of the butter to cover the bottom and sides of each. NOTE: You can get 4 portions in 12 oz baking dishes. I bake them in 4 of the single serve 5 inch Lodge Wonder Skillets to get the dense chewy texture. Or for a creamy custard texture I use 4 of the 1 1/2 cup (12 oz) souffle baking dish. Or you can bake the entire recipe in a 8 inch square pan. I like to bake 2 portions in the Lodge skillet and 2 portions in the souffle dish - that way I have some of each! Have some fun and cook them in different baking dishes and see how you will get different textures.
• 4. Lift the potatoes from the liquid and evenly divide them into the 4 baking dishes. Pour the liquid in the bowl evenly in the 4 dishes. Top each with an equal portion of the onions and Canadian bacon. Here are 2 before baking.
• 5. Bake for 25 - 30 minutes, until the potatoes are done.
• 6. While the tarts are baking, make the Chile Lime Cilantro sauce by blending the lime juice, chile powder, and cumin. Slowly drizzle in the oil while whisking. When fully blended add the fresh cilantro. Please note that the cilantro does turn darker and will not look as fresh the next day so it is best made and served the same day. When the tarts are removed from the oven, drizzle some of the Chili Lime Sauce on them and serve immediately!
• 7. Happy Cooking and please ENJOY my new recipe!

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

Steps:

• In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
• Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

CHILI LIME SAUCE

Steps:

• Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.