BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato Corn Cakes with Chipotle Aioli

  • Prep Time 0:20
  • Cook Time 0:12
  • Estimated Cost $11.50
  • 10 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.

Ingredients

  • 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

Directions

  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, 08:28 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.
Debbie

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zoey, on Apr 23, 01:50 PM, wrote:

In a big, heavy-bottomed frying pan with tall sides, heat around 1” oil over medium heat. Cook 2-tbsp assignment creators for students dollops of batter in batches until golden-brown on the outside and no longer runny on the inside (moist is fine), around 2-3 minutes per hand. The fried cakes should be drained on paper towels before being transferred to a baking sheet and kept warm in the oven. Continue until all of the cakes have been made.

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AlyceRyan, on Nov 8, 03:18 AM, wrote:

I love sweet potato corn cakes. I can eat them for breakfast, lunch or dinner and they are always a hit with my family. You can visit lead generation company hanover for more details.These Sweet Potato Corn Cakes with Chipotle Aioli are just as good! The chipotle aioli adds a nice kick of heat that I love but you can make it mild if you prefer.

AlyceRyan, on Dec 18, 11:23 PM, wrote:

Sweet potato is one of the most popular root crops in the world. The term sweet potato is used to refer to a variety of these tubers, but they are all tubers with edible flesh that can be eaten raw or cooked as a side dish. Go to this reclaimed wood tables for more ideas. Sweet potatoes have been grown for centuries. They are found in many regions around the world, with the largest producers being in South America and Africa. In recent years, sweet potato varieties have been developed that are resistant to certain pests and diseases.

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