From the Hart’s Kitchen

From the Hart’s Kitchen

Maple Sweet Potato Cakes with Curried Greek Yogurt

Makes 6 cakes

  • 1 large sweet potato, peeled and shredded
  • 1/3 cup minced yellow onion
  • 1 egg
  • 1.5 tbs maple syrup
  • 1/3 cup panko breadcrumbs
  • 1/2 tsp ground white pepper
  • 1/2 tsp paprika
  • 1 pinch of cinnamon
  • 1/2 tsp kosher salt

1. Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.
2. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika, and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.
3. Form potato mixture into 6 cakes (they should be about 3 1/2-inches diameter and 1/2-inch thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt (recipe follows).

For Curried Greek Yogurt:

  • 7 ounces 2% Greek yogurt
  • 1/2teaspoon curry powder
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper

Combine all ingredients.