Savory Caribbean-Inspired Sweet Potato Cakes

Name: Savory Caribbean-Inspired Sweet Potato Cakes
Total time: 53
Yield: 4
Ingredients: 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; 0.25 teaspoon allspice; salt and pepper to taste; 0.25 cup canola oil

Recipe by Shannon from allrecipes.com

Dinner,Lunch,Appetizer 53 Mins.

Ingredients

4 servings

•

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
•

0.25 teaspoon allspice
•

salt and pepper to taste
•

0.25 cup canola oil

Instructions

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.