Plenty: Vibrant Recipes from London's Ottolenghi
Sweet Potato cakes
Page 32
Cuisine: Middle Eastern | Course Type: Appetizers
View photos (1)Tags: yoghurt appetizer sweet potatoes sweet potato cakes pancake yogurt sauce potato pancake
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Zosia from Toronto, ON
A fantastic reinvention of a sweet potato! Crispy on the outside, creamy on the inside, with a tangy sauce that cuts the sweetness of the potato, it had even the sweet potato haters in the house rethinking their opinion of the vegetable!
I had all of the ingredients on hand except for the Greek yogurt for the sauce, but draining some 1% fat plain yogurt in a cheesecloth-lined sieve did the trick. The potato mixture is very sticky so I used an ice cream scoop to portion the dough and an oiled spatula to flatten it; my pancakes were ~3" and the recipe made 17 of them.
The flavour of the cake and the accompanying sauce deserves a 5-star rating. I've given only 4 as I found the cooking instructions questionable: cooking 6 min per side in butter over medium heat seems excessive and would result in burnt butter (and pancakes). Mine cooked in about 3 min per side; I used clarified butter to avoid the burnt butter problem but I think a combination of reg. butter and oil would work also.
Can't wait to try more recipes from this book!
(edited 30th December 2011) (0) comment (3) useful
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