Sweet Potato Cakes
These sweet potato cakes with Cocina Fresca Refrigerated Salsa will be the talk of your gathering.
The perfect holiday appetizer, this recipe is easy and makes plenty for all your guests. Did we mention it’s delicious? Try this classy twist on a holiday staple.
What you'll need:
- Cocina Fresca Mild (Sweet Onion) Refrigerated Salsa
- 2 pounds sweet potatoes
- ½ cup all purpose flour
- 5 green onions finely chopped
- 4-6 tablespoons extra virgin olive oil
- 4-6 tablespoons butter
- Salt and pepper to taste
How to make it:
Cut sweet potatoes in small blocks, steam for 20 minutes. Drain. Place in bowl.
Once very dry, mash with potato masher to break up chunks. Add flour and finely chopped green onions until smooth batter. *Mixing with hands here is the best way to ensure the right texture.
In large skillet, warm 2 tablespoons extra virgin olive oil and two tablespoons butter over medium heat. Form small cakes, about 2 tablespoons batter each. Place potato cakes in skillet, 4-5 at a time, cook on each side about 3 minutes until golden brown. Continue frying as needed, adding more butter and oil each time.
Let cool and add Cocina Fresca Mild (Sweet Onion) Refrigerated Salsa to top. Serve.
