Description
This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.
Ingredients
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 fresh jalapeno chile, seeded and finely chopped
- 3 green onions with tops, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon brown sugar
- ¼ teaspoon allspice
- salt and pepper to taste
- ¼ cup canola oil
Instructions
- Place the sweet potatoes in a pan
- and fill with enough water to cover. Bring to a boil
- and cook until potatoes are easily pierced with fork
- about 10 minutes. Drain
- place the potatoes in a mixing bowl
- and mash.
- Meanwhile
- heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper
- green onions
- and garlic. Cook and stir until the vegetables are soft
- about 5 minutes. Stir the vegetables
- brown sugar
- and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
- Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
- Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet
- four at a time
- and cook
- turning once
- until golden brown on each side
- 6 to 8 minutes. Add more oil if needed.
Prep Time: 20 mins
Cook Time: 33 mins
Total Time: 53 mins
Servings: 4