Happy Hump Day! Guess what I made for dinner last night? Really easy and amazing sweet potato cakes! I like to try out vegetarian meals every now and then and I find the key to cooking vegetarian is to make sure that your dish has a lot of flavour.  Some may say that broccoli is boring and bland and I tend to agree especially if you’ve steamed your broccoli and added a pinch of salt…no thanks. But if you jazz up those mini tree’s with olive oil, lemon, salt, pepper and parmesan and roast them for 20 minutes they taste absolutely amazing.  So these sweet potato cakes turned out incredible especially for the first time making them.  They were very effortless to assemble which made me like them even more.  If I can tackle a meal in less than 30 minutes I’m a happy girl.  I made sure to season them up nicely with assorted spices and didn’t hold back on the green onions.  The jalapeno guac complimented the warm cakes PERFECTLY and each bite was full of spicy flavour.  I actually wish this batch made more cakes but I only had 2 smaller sweet potatoes on hand and so I only got 3 medium-sized cakes out of them.  Next time I’m tripling this recipe and upping the jalapeno for some extra spice! I think this is my new favourite meatless dish! Sweet Potato Cakes with Jalapeno Guacamole For the sweet potato cakes: 4 sweet potatoes, peeled and chopped into large chunks 1/4 cup all-purpose flour 1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

dash of paprika, cayenne pepper
5 green onions, both white and green parts, finely chopped
2 to 4 tablespoons extra virgin olive oil 1/4 of a small red onion, diced ¼ of a jalapeno, diced (seeds removed) Steam the sweet potato chunks for 15-20 minutes until completely tender. Drain and allow to dry. Once dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher or wooden spoon to break up chunks. Add flour and green onions, and mix with your hands to form a smooth batter.  Add spices and mix. Once the mixture is combined, you’re ready to fry*. In a non-stick skillet, heat two tablespoons extra virgin olive oil over medium-high heat. Form round, flat cakes of batter in your desired size. Fry about 5-6 minutes total for small patties and 8-12 minutes total for bigger ones or until golden brown. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings. *Note: the mixture should be sticky but not wet, so more flour may be needed. Mash all of the ingredients in a small bowl and refrigerate for at least 30 minutes. Place a dollop on the fresh sweet potato cakes and enjoy. recipe adapted from dainty chef Share on Facebook Tweet Follow us Share Share Share Share Share