Sweet Potato Corn Cakes with Chipotle Aioli
- Prep Time 0:20
- Cook Time 0:12
- Estimated Cost $11.50
- 7 Comments
Wanting to use up the sweet potato flesh I had left over after making this yesterday, I puttered around until I came up with this…
These are like slightly denser, crisper hush puppies. Supple sweet potatoes and crunchy cornmeal fry up into a satisfying texture, resulting in a unique, tasty side dish or appetizer. The smoky bold aioli offers the perfect complement. If you’re serving these at cocktail hour, make sure you have plenty of frosty pilsner.
- 1 cup cooked, mashed sweet potatoes/garnet yams (flesh from about 1 large or 2 medium sweet potatoes) $1.50
- 1/2 cup ricotta or cottage cheese $3.50 for 12 oz.
- 1 egg $1.50 for 6
- 2 tbsp vegetable oil (plus more for frying) Pantry
- 2 cups medium-grind cornmeal $2.50 for 14 oz.
- 2 tsp baking powder Pantry
- 1 tsp each salt and freshly ground black pepper Pantry
- 4 green onions (or a handful of fresh chives), chopped $1 for a bunch
- 1/2 cup mayonnaise Pantry
- 2 chipotle peppers (buy the kind canned in adobo), finely minced $1.50 for a 4-oz can
- 1 small clove garlic, finely minced Pantry
Recipe Serves 4-6
- Preheat the oven to 200 degrees F.
- Use the back of a fork to very finely mash the sweet potatoes. Stir in the ricotta or cottage cheese, egg, oil, cornmeal, salt, pepper and green onions or chives. Stir well until a thick batter forms.
- Heat about 1" oil in a large, heavy-bottomed frying pan with tall sides, over medium heat. Working in batches, cook 2-tbsp dollops of the batter until crisp and golden-brown on the outside and no longer runny on the inside (moist is OK), about 2-3 minutes on each side. Drain the cooked cakes on paper towels, then transfer to a baking sheet and keep warm in the oven. Continue until all the cakes are cooked.
- Whisk together the mayonnaise, chopped chipotles and the garlic. Stir well and transfer to a serving bowl.
- Serve the cakes immediately, passing the aioli for dipping.