Sweet potatoes and curry are two of my favorite things so when I saw this recipe for Curried Sweet Potato Cakes with Sage Sour Cream, I put it right at the top of my ‘To try’ list. During the fall, I think I cook with sweet potatoes at least once a week and I especially love a good savory sweet potato recipe.
The sweet potato pancakes turned out well. Definitely more exotic than your average sweet potato cake. I think the recipe can be played with a little to produce an even better result. A little grated onion added to the batter would be a nice touch and maybe a dash of cayenne. I love the way a little heat tastes with sweet potatoes. For personal preference, I think next time I would sub half of the sour cream with light mayo to lighten up the taste a bit.
I decreased the amount of grated sweet potatoes from 2 1/2 to 2. Two and a half pounds of grated sweet potatoes is a lot! and it didn’t seem like there was enough binder added in to hold together such a big amount. Make sure to keep the oil at the proper temperature when frying so he cakes don’t get too greasy.
The only other suggestion I can think of is to fry the sage and add it on top of the sour cream instead of mixing it in raw. Sage is the one herb that I find really tastes better (and smells delightful!) if it is cooked. I think it’s the smell I associate with Thanksgiving more than any other.
Speaking of Thanksgiving, these colorful Sweet Potato Cakes would be a fabulous appetizer or side dish for a holiday meal.
More Sweet Potato Recipes
Curried Sweet Potato Cakes with Sage Sour Cream
- 2 pounds sweet potatoes
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 2 teaspoons curry powder
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- Peanut oil for frying
- Coarsely grate sweet potatoes using a box grater. Place grated sweet potatoes in a bowl of ice water and soak for 5 minutes. Drain well and wrap potatoes in a kitchen towel and squeeze as much liquid out as possible.
- Place potatoes, eggs, flour, curry, salt, and pepper in a medium bowl and stir to mix. Set aside.
- Pour 2 inches of oil into a Dutch oven and heat over medium-high heat until temperature reaches 350 degrees.
- Preheat oven to 250 degrees.
- For each cake, press about 2 1/2 tablespoons of potato mixture into a 2 1/2-inch biscuit cutter. Once mixture is packed well, slide biscuit cutter up and away from cake. Repeat with remaining potato mixture. You should have 14-16 cakes.
- Carefully place potato cakes in oil, working in batches and try to maintain temperature around 350 degrees. Cook until golden brown on bottom, about 5 minutes. Flip to other side and cook for about another 5 minutes.
- Remove with a slotted spoon and place on paper towels to drain. Once drained, transfer to a baking sheet and place in oven to keep warm. Garnish with Sage Sour Cream.
Sage Sour Cream
- 1 cup light sour cream
- 1 1/2 tablespoons chopped fresh sage
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Combine all ingredients in a small bowl and refrigerate for at least one hour.
Recipe source: adapted from Taste of the South December/ January 2012