Sweet Potato cakes

A fantastic reinvention of a sweet potato! Crispy on the outside, creamy on the inside, with a tangy sauce that cuts the sweetness of the potato, it had even the sweet potato haters in the house rethinking their opinion of the vegetable!

I had all of the ingredients on hand except for the Greek yogurt for the sauce, but draining some 1% fat plain yogurt in a cheesecloth-lined sieve did the trick. The potato mixture is very sticky so I used an ice cream scoop to portion the dough and an oiled spatula to flatten it; my pancakes were ~3" and the recipe made 17 of them.

The flavour of the cake and the accompanying sauce deserves a 5-star rating. I've given only 4 as I found the cooking instructions questionable: cooking 6 min per side in butter over medium heat seems excessive and would result in burnt butter (and pancakes). Mine cooked in about 3 min per side; I used clarified butter to avoid the burnt butter problem but I think a combination of reg. butter and oil would work also.

Can't wait to try more recipes from this book!

I'm afraid these just didn't work for us. Flavourwise, they were a little dull. I think a clove of garlic and a little pepper, maybe also mint instead of coriander, would have worked wonders for the sauce. The potato cakes also could benefit from spices, or at the very least serve them alongside something else.

The biggest problem however was frying them. Either the heat was too low and nothing would happen for ages, but making the flame (we cook on gas) just a tiny bit larger made them get burnt nearly immediately!