Fall is a perfect time to eat any dish involving sweet potatoes. These sweet potato cakes with cilantro yogurt sauce look absolutely scrumptious.
Sweet Potato Cakes
1 3/4 lbs peeled sweet potatoes, cut in large chunks
2 tsp. butter or coconut oil, plus more for cooking
1 leek, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 cup oat flour or unbleached all purpose flour
1 egg, well whisked
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
2 Tbsp. finely chopped lemongrass*
pinch of salt and pepper
Steam the potatoes until tender throughout. Set aside to cool.
While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool.
Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. Lastly, add the herbs and give it one or two more whirls just to blend in the herbs. Set aside.
When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. You want the mix to be tacky not wet, add more flour if it seems too moist to hold shape. Add the leeks and egg and mix to combine.
Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat. Dont be shy. Make small, two tablespoons patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes, adjusting heat as necessary if they start to burn. Remove to a paper toweled lined plate to absorb excess fat while you cook another batch.
Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top or other protein of your choice.
*Images and recipe via sproutedkitchen.com