Sweet Potato Cakes with Black Bean Salsa made me truly believe that sweet potatoes are delicious. This is hands down my favorite appetizer I have ever made.
Prep Time 35 minutesminutes
Cook Time 15 minutesminutes
Total Time 50 minutesminutes
Servings 36
Calories 66kcal
Author Sandra
Ingredients
Sweet Potato Cakes
2poundssweet potatoespeeled and chopped into large chunks
1/2cupall-purpose flour
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
5green onionsboth white and green parts, finely chopped
4-6tablespoonsextra virgin olive oil
4-6tablespoonsbutter
Black Bean Salsa
16ouncecan black beansrinsed and drained
1-2chipotles in adobofinely chopped
1smallyellow bell pepperdiced
1/4cupred onionfinely minced
1/4cupcilantro leaveschopped
1limejuiced
1/4teaspoonsalt
Instructions
Sweet Potato Cakes
Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings
Black Bean Salsa
Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.