Caribbean Sweet Potato Cakes

This recipe is marked “untested” but when I make it, I’m going to try adding onions to caramelize with the garlic, and try to squeeze some pineapple tidbits in there (well-drained) just to see what happens.  I will update…. eventually.

  • 2-3 cloves garlic
  • 3 green onions, thinly sliced
  • 1 tsp brown sugar
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • black pepper to taste
  • 2 c. mashed, cooked sweet potato (~2 medium potatoes)
  • 1/2 c. instant mashed potato flakes, plus more for dredging
  • 1/4 c. peanut oil, for frying

Chop garlic finely, then roast in butter while chopping the green onions.  Throw those in with the garlic, stir.  Remove from heat.

In bowl of stand mixer, combine cooked sweet potato, garlic, green onions, brown sugar, allspice, salt & pepper, and the 1/2 c. instant mashed potato flakes.  Blend thoroughly.

Heat large skillet over medium-low heat for a minute or two.  When pan is warm, add peanut oil.  Set up a plate lined with paper towels nearby.

Use a Tbs to scoop the dough, then drop it into a bowl containing about a 1/2″ deep layer of mashed potato flakes.

Roll to coat, then press into a round “pancake” ~1/4″ thick.

Place potato cake in pan, and cook until golden brown, about 2 minutes.  Turn over and cook until other side is golden and crisp.

Transfer to platter to drain briefly.  Sprinkle lightly with salt if desired.  Serve immediately.

Source: the King Arthur Flour website…even though there’s no flour in this recipe… *shrug*



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