Crunchy n Crispy sweet potato cake
Great as a side dish to any meat, fish or rice. Add some sour cream on top, finely chopped green onions, some lime juice and et voila!
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
40Minutes 10Minutes
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
40Minutes 10Minutes
Ingredients
Instructions
  1. Peel the sweet potatoes.
  2. Steam two potatoes until soft. Put in a bowl and mash.
  3. Grate with the large setting the remaining of the sweet potatoes over the mashed ones.
  4. Gently stir in the eggs.
  5. Add the flour, jalapeño and salt.
  6. Add 1/4 cup of chopped green onions and fold in gently until just about mixed in.
  7. Heat pan to medium heat and add oil. Temperature should reach about 350’F before pouring in mixture.
  8. In batches, drop spoon full of the mix, pressing down lightly to flatten. Cook on both sides for about 5 minutes or until crispy golden brown.
  9. Place on a draining rack or on paper towel to absorb excess oil. Can be kept in the oven until the whole batch is cooked.
  10. Serve with a spoonful of sour cream and chopped green onions on top. Serve with a lime wedge.