Sweet potato cakes

Sweet potatoes are tasty, inexpensive and chock full of vitamins A, C, B2, B6 and an army of other dietary  friends.  But they can be a bit, well, sweet, and bland, and when made into fries or chips,  they are downright soggy.   Here is a simple recipe which avoids all of those pitfalls. 

Russet potatoes are combined with the sweet potatoes, salty capers are minced and added to counteract any lingering sweetness, and garlic, chives, pepper and dill contribute a wallop of flavor.  They are baked at high heat which makes them firm and not the least soggy.  Made regular size, they are a delicious side dish or a pleasing vegetarian entree.

 

You can also make them very small and use them as a base for all kinds of fun little appetizers.  Add a pretty floret of sour cream and chives; mushroom of tomato confit; olive tapenade;  bacon-onion jam with a chunk of bacon for garnish…

Print Recipe
Sweet potato cakes
Delicious potato and sweet potato patties are a tasty side dish, nice vegetarian entree or a versatile appetizer base.
Servings
patties
Ingredients
Servings
patties
Ingredients
Instructions
  1. Place potatoes and sweet potatoes into separate saucepans, cover with water and bring to a boil. Lower heat to simmer and simmer until tender. Drain well.
  2. Run potatoes through a ricer or mash. Add remaining ingredients and mix well.
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