Light and fluffy, these sweet potato cakes are a great alternative to traditional potato latkes. I like to top mine with a sunny-side-up or poached egg and some sliced scallion. You can also add them to a salad or eat them as a side. The maple dipping sauce is a must-try!
INGREDIENTS (4 Servings):
SWEET POTATO CAKES
1 sweet potato, baked, peeled, and mashed
¼ cup ground flaxseed
1 large egg, beaten
1 tablespoon pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1–2 tablespoons extra-virgin coconut oil, for frying
2 scallions, chopped, for garnish
DIPPING SAUCE
2 tablespoons Greek yogurt
1 tablespoon pure maple syrup
4–5 dashes hot sauce, to taste
DIRECTIONS:
SWEET POTATO CAKES
1. Combine the potato, flaxseed, egg, maple syrup, cinnamon, nutmeg, and turmeric in a mixing bowl, stirring well to combine thoroughly.
2. Heat the coconut oil in a skillet over medium-high heat.
3. Form the mixture into four 4-inch patties and cook like pancakes, turning once, until lightly browned and very crisp, about 3 minutes per side.
4. Garnish with scallions and serve immediately with the dipping sauce.
DIPPING SAUCE
1. Whisk together the Greek yogurt and maple syrup, then season to taste with hot sauce.
“These days, cooking is my ‘yoga,’ so to speak. There is no greater joy than cooking for people I love. I try my best to be healthy during the week, and I let myself indulge on the weekends. Not every meal, but definitely one or two. This helps me stay on the straight and narrow during the week!”