Sweet Potato Cakes with Pepper Jelly Drizzle

Sweet Potato Cakes with Pepper Jelly Drizzle
Side Dish Sweet Potato Cakes with Pepper Jelly Drizzle Robert McNeill, Surfside Beach, SC

These sweet potato cakes come with a spicy-sweet pepper jelly sauce.

Sweet Potato Cakes with Pepper Jelly Drizzle
Serves 6
Write a review
  1. 8 cups water
  2. ¼ cup maple syrup
  3. 4 sweet potatoes, peeled and coarsely shredded
  4. ¼ cup golden raisins, finely chopped
  5. ¼ cup chopped macadamia nuts
  6. ¼ cup finely crushed graham cracker crumbs
  7. 2 teaspoons firmly packed dark brown sugar
  8. 1 large egg
  9. Vegetable oil, for frying
  10. ⅔ cup sour cream
  11. 8 teaspoons red pepper jelly, warmed
  12. Garnish: chopped fresh parsley
  1. In a medium saucepan or Dutch oven, bring 8 cups water and maple syrup to a boil. Add sweet potatoes, and cook 10 minutes. Drain well.
  2. In a large bowl, combine sweet potato, raisins, nuts, graham cracker crumbs, brown sugar, and egg.
  3. Form into 6 patties, and freeze until firm, about 15 minutes.
  4. In a large skillet, pour oil to a depth of 1 inch, and heat over medium-high heat until shimmering. Fry potato cakes in oil until golden brown on both sides, about 3 to 4 minutes per side.
  5. Top each cake evenly with sour cream and pepper jelly. Garnish with parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.