Sweet Potato-Corn Cakes

I was able to snap a few pictures just before my daughters finished off their sweet potato-corn cakes.  I made them for a group of kids this afternoon: all clean plates!

Sweet potatoes are indeed sweet, but not really potatoes.  Sometimes, they are mistakenly called yams.  They are actually highly nutritious roots of the morning glory family.  An exceptionally good source of beta carotene (even more so when cooked than when eaten raw), sweet potatoes also offer vitamin C, fiber, potassium, manganese and several B vitamins in impressive portions.  They are appreciated for their high antioxidant content, for supporting healthy blood sugar levels and being anti-inflammatory.  According to the Center for Science in the Public Interest, they are “a nutritional all-star — one of the best vegetables you can eat”.

Sweet Potato-Corn Cakes

  • 1 sweet potato
  • 1 onion
  • 1 tablespoon butter or olive oil (plus more for frying the cakes)
  • 1 cup corn kernels
  • 3/4 cup corn meal
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 3 eggs, beaten
  • several twists of cracked pepper to taste
  • 3-4 scallions, chopped
  • handful of cilantro, roughly chopped (or basil, parsley or other green herbs)
  • zest of 1/2 lime (optional)
  • sour cream or yogurt
  • salsa
Method:
  1. Bake washed, unpeeled sweet potato in 400º oven for approximately 45 minutes or until soft (time will depend on size). Once you have the oven on, why not cook several sweet potatoes at the same time (might as well use the whole oven once you’ve got it hot).  Any extra cooked sweet potato keep well in the fridge (unlike raw ones) for use in other recipes.
  2. Allow to cool, and peel (this should slip right off).
  3. Warm skillet, melt butter and sauté chopped onion until translucent.  Cut sweet potato into pieces while adding to the pan.  You may have to mash the pieces a little bit.  Add corn, mix well and turn off heat.
  4. Meanwhile, in a medium-sized bowl, combine dry ingredients. Add milk and eggs.
  5. Stir in the sweet potato mixture and add scallions and green herbs.
  6. Warm just enough butter or olive oil in a frying pan to cook the pancakes. Spoon batter into pan and cook several minutes on each side. Makes 12-15 3-4″ pancakes.
  7. Enjoy them warm with sour cream or yogurt, salsa and/or hot sauce, and freeze any remaining in an air-tight container for a healthy vegetable-filled snack or quick meal.

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One thought on “Sweet Potato-Corn Cakes

  1. Pingback: Ready for a New Tradition? A Vegetarian Thanksgiving. « Plan It Healthier

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