Sweet Potato Cakes topped with Avocado Creme Fraiche and Corn Avocado Salsa

By on September 9th, 2013 / / 1 Comment

Sweet Potato Cakes with Avocado Creme Fraiche and Corn Salsa The Hopeless Housewife

Give me a plate of these Sweet Potto Cakes anytime! They are crispy on the outside and tender and soft on the inside with a sweet/savory flavor that lets the sweet potato flavor shine through. These are simple and easy savory sweet potato cakes, not heavily spiced with cinnamon or nutmeg as you may see in other recipes.  I topped them with Avocado Creme Fraiche and Corn Avocado Salsa. So good!

Sweet Potato Cakes topped with Avocado Creme Fraiche and Corn Avocado Salsa

Ingredients

*Sweet Potato Cakes*

  • 3 sweet potatoes, peeled and diced into 1 inch pieces
  • 1 tablespoon butter
  • 1/2 white onion, diced
  • 1 egg, slightly beaten
  • 1/4 cup flour
  • 1/2 tsp sea salt
  • vegetable oil, for frying

*For Avocado Crème Fraiche*

  • 1/2 ripe avocado, pitted, peeled
  • 1 cup crème fraiche

*For Avocado Corn Salsa*

  • 1 ear of corn, cooked, kernels removed
  • 1/2 avocado, diced into 1/4 inch pieces
  • 1/4 jalapeno (remove 1/2 the seeds for heat)
  • 1 tablespoon fresh cilantro, minced
  • 1/2 fresno chili, finely diced
  • 1 tsp fresh lime juice
  • sea salt to taste

Instructions

  1. Start the sweet potatoes. In a 8 quart saucepan, steam sweet potatoes until tender, about 10 minutes. Put sweet potatoes through ricer and set aside in large glass bowl.
  2. Melt butter in a sauté pan, add onions and sauté until translucent. Add to sweet potatoes. Add egg, flour and sea salt. Mix together.
  3. Mold sweet potatoes into 3 inch diameter patties, they should be about 1/2 inch thick. Set aside while you make the toppings.
  4. Make the Avocado Crème Fraîche. Add avocado and crème fraîche to blender and mix until smooth. Set aside in a small bowl.
  5. Make the Avocado and Corn Salsa. Mix all ingredients together in a small glass bowl.
  6. Finish the Sweet Potato Cakes. Heat vegetable oil in a large skillet pan. Fry sweet potato cakes until golden brown, about 60 seconds on each side.
  7. Top sweet potato cakes with a dollop of Avocado Crème Fraîche and a tablespoon of Avocado Corn Salsa. Serve Immediately.

 

show comments one response

  • Joan says:

    have you tried them baked? I am trying to cut back on fried foods (not easy). Also what is another good sauce to go on top, I am not a fan of avocados?

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