Savory Caribbean-inspired Sweet Potato Cakes

Ingredients

• Servings: 4
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 fresh jalapeno chile, seeded and finely chopped
• 3 green onions with tops, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 1/4 teaspoon allspice
• salt and pepper to taste
• 1/4 cup canola oil

Recipe

Preparation Time: 20 mins Cook Time: 33 mins Ready Time: 53 mins


• place the sweet potatoes in a pan, and fill with enough water to cover. bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. drain, place the potatoes in a mixing bowl, and mash.
• meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. stir in the jalapeno pepper, green onions, and garlic. cook and stir until the vegetables are soft, about 5 minutes. stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. season to taste with salt and pepper.
• form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. place on a plate.
• heat 1/4 cup canola oil in a skillet over medium-high heat. place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. add more oil if needed.