Appetizers

Sweet Potato Cakes topped with Avocado Creme Fraiche and Corn Avocado Salsa

Erika Monroe-Williams
December 10, 2013
2

These Sweet Potato Cakes are crispy on the outside and tender and soft on the inside with a sweet/savory flavor that lets the sweet potato flavor shine through.

4
3 sweet potatoes, peeled and diced into 1 inch pieces
1 tablespoon butter
1/2 white onion, diced
1 egg, slightly beaten
1/4 cup flour
1/2 tsp sea salt
vegetable oil, for frying
For Avocado Crème Fraiche
1/2 ripe avocado, pitted, peeled
1 cup crème fraiche
For Avocado Corn Salsa
1 ear of corn, cooked, kernels removed
1/2 avocado, diced into 1/4 inch pieces
1/4 jalapeno (remove 1/2 the seeds for heat)
1 tablespoon fresh cilantro, minced
1/2 fresno chili, finely diced
1 tsp fresh lime juice
sea salt to taste
Start the sweet potatoes. In a 8 quart saucepan, steam sweet potatoes until tender, about 10 minutes. Put sweet potatoes through ricer and set aside in large glass bowl. Melt butter in a sauté pan, add...
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Nutritions

Calories
456

Sodium
493mg
20% DV

Fat
19g
30% DV

Protein
7g
14% DV

Carbs
57g
19% DV

Fiber
10g
40% DV
Pan Fried Snack American

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