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Maple Sweet Potato Cakes with Curried Greek Yogurt

Maple Sweet Potato Cakes with Curried Greek Yogurt - a savory-sweet side dish for breakfast, brunch or dinner!

For about 2/3 of my life, I thought that I didn’t like sweet potatoes. Why were they so sweet? And why was that sweetness right there on my plate, mixing with the savory Thanksgiving goodies I enjoyed far more? It turned out, the only times I had ever even tried sweet potatoes were in casseroles that always included globs of brown sugar and those evil little mini-marshmallows. Again, I reiterate, why were marshmallows on my plate next to my turkey and gravy?

I’m so glad that my mother-in-law doesn’t keep marshmallows around. The first time I had Thanksgiving dinner with my husband’s family, I was inclined to pass along the sweet potatoes, knowing that I wouldn’t like them. But, because I was a first time guest, I obviously wanted to be as polite as possible, so I gingerly spooned a few potatoes onto my plate…

Maple Sweet Potato Cakes with Curried Greek Yogurt - a savory-sweet side dish for breakfast, brunch or dinner!

But wait! This wasn’t mashed sweet potato mush! These were actual chunks of potatoes, just simply roasted. There was a pinch of cinnamon, some salt and pepper, and some pecans in the mix, too. But no marshmallows. No cloying sweetness. And you know what? I discovered that sweet potatoes deserved a second chance.

Maple Sweet Potato Cakes with Curried Greek Yogurt - a savory-sweet side dish for breakfast, brunch or dinner!

Ever since that fateful Thanksgiving, I’ve been making up for lost time with sweet potatoes. Here, I’ve made some griddled sweet potato cakes mixed with just a smidge of maple syrup and some spices for a nice balance of spicy and sweet. And, because Greek yogurt goes with pretty much everything, I flavored it up with some curry powder for dipping.

So – sweet potatoes, I’m sorry. I’m sorry I didn’t see your greatness beneath the marshmallows. I’m sorry I shunned you for 22 years. You’re beautiful, and you didn’t deserve the treatment I gave you. I’ll even take a Glamour Shot of you to try to make it up to you:

Maple Sweet Potato Cakes with Curried Greek Yogurt - a savory-sweet side dish for breakfast, brunch or dinner!

Update: On 10/24/13, this recipe was chosen as a Community Pick in Food52′s “Your Most Impressive Dinner Party Side” contest and professionally photographed by James Ransom:

Maple Sweet Potato Cakes with Curried Greek Yogurt - a savory-sweet side dish for breakfast, brunch or dinner!

 

Maple Sweet Potato Cakes with Curried Greek Yogurt

Yield: Makes 6 cakes

Maple Sweet Potato Cakes with Curried Greek Yogurt

Ingredients

  • For the Curried Greek Yogurt:
  • 1 container (7 ounces) 2% Greek yogurt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For the Maple Sweet Potato Cakes:
  • 1 large sweet potato, peeled and shredded
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1-1/2 tablespoons maple syrup
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1 pinch of cinnamon
  • 1/3 cup minced yellow onion
  • 1/3 cup panko breadcrumbs
  • Nonstick cooking spray

Instructions

  1. Make Curried Greek Yogurt: In a small bowl, stir together all ingredients.
  2. Make Maple Sweet Potato Cakes: Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.
  3. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.
  4. Form potato mixture into 6 cakes (they should be about 3-1/2 inches in diameter and 1/2-inch thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt
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5 Responses to “Maple Sweet Potato Cakes with Curried Greek Yogurt”

  1. Paula @ Vintage Kitchen — May 2, 2013 at 1:08 pm

    If left alone, the palate accepts most things as we grow up. I know I went through a phase when I didn´t like tomato sauce. And fish I can´t stand up to this day. But I love sweet potatoes! Though I agree with the marshmallow layer. Now this recipe is a wonderful thing!

    Reply

  2. Lori @ Foxes Love Lemons — May 2, 2013 at 1:35 pm

    Thanks Paula. It is interesting how the palate develops and changes over time. For a period of time, maybe from when I was 18 to about 26, I just didn’t like bacon. There was no real reason or any event that prompted this, I just stopped liking it one day. And then another day, it was OK again. So strange!

    Reply

  3. Laura Dembowski — May 2, 2013 at 6:11 pm

    I also thought I hated sweet potatoes up until a few years ago, but now I LOVE them. They are my favorite just baked or turned into fries or in hash, I even love baking with them. And they are sooooo healthy.

    Reply

  4. Lori Yates — May 3, 2013 at 1:15 am

    oh yeah, sweet potato fries are the best!!

    Reply

  5. Lori @ Foxes Love Lemons — May 3, 2013 at 1:24 am

    Oh yeah, I forgot about sweet potato fries! They’re the best!

    Reply

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