BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato Corn Cakes with Chipotle Aioli

  • Prep Time 0:20
  • Cook Time 0:12
  • Estimated Cost $11.50

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


  1. Preheat the oven to 200 degrees F.
  2. 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.
  3. 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.
  4. Whisk together the mayonnaise, chopped chipotles and the garlic. Stir well and transfer to a serving bowl.
  5. Serve the cakes immediately, passing the aioli for dipping.

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What They're Saying

tina annibell, on Mar 4, 09:28 AM, wrote:

I can’t eat dairy. Any ideas for what could be substituted for ricotta?

Debbie, on Mar 29, 03:40 PM, wrote:

To Tina Re Dairy:
I eat a plant based diet void of meat and dairy by choice. If I were to make these…which I just may, I would Either use grated daiya cheese, (non dairy) tofu, sour or cream cheese (non dairy) Or a combo of the above. I love the chipotle called for in this recipe. On a regular basis I mix them with wild wood brand garlic aioli and non dairy yogurt for a fab dressing for salads or even sandwiches.

Cara mengatasi luka pada kelamin, on Jul 10, 01:32 AM, wrote:

I was hungry to see the food

togel terpercaya, on Oct 13, 01:06 PM, wrote:

Yummy, crispy legit!

situs judi poker, on Nov 20, 06:18 PM, wrote:

Any ideas for what could be substituted for ricotta?

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cheap essay writer, on Mar 14, 08:44 AM, wrote:

OMG these fritters are amazing, family favourite! I Don’t even worry about exact weights, for example my sweet potatoes weighed 480 grams today, I did add an extra egg. But love this recipe and I never add the salt , thanks for a great recipe. I cooked them in a muffin tray and they turned out great. Kept them about 1cm deep so they cooked through. Greay lunch box treat for the grandkids. 200degrees for about 20 min.