The Recipes: Sweet Potato and Apple Cakes

 

Pair

An oaked California Chardonnay like
2009 Santa Ynez Valley Chardonnay

SWEET POTATO CAKES // Serves 4

1 3/4 lbs peeled sweet potatoes, cut in large chunks
1 Apple (variety of your choice)
2 tsp. butter or coconut oil, plus more for cooking
1 leek, halved and thinly sliced
2 Tbsp. finely chopped fresh ginger
3/4 tsp. salt
pinch of red pepper flakes
pinch of nutmeg
1/2 cup all purpose flour
1 egg, well whisked
salt and pepper to taste

Basil & Bourbon Sauce

1/2 cup plain yogurt
2 tsp.  maple syrup or honey
2 Tbsp. bourbon ( optional, but dam good)
1 Tbsp. extra virgin olive oil
1 clove garlic, minced
3 Tbsp. chopped basil
salt and pepper to taste

To Make

Steam or boil the potatoes until tender enough to be mashed with a fork. Set aside to cool.

Heat butter in a pan and saute the leeks, apples and ginger until softened, about 4 minutes. Set aside to cool.

Meanwhile, blend all of the yogurt sauce ingredients, except the basil, together in a mini food processor Then, add the basil land give it one or two more whirls just to blend in the herbs. Set aside

When the potatoes have stopped steaming, transfer them to a bowl and mix them with the leeks apples, ginger, salt, red pepper flakes, nutmeg and flour to combine. Add the egg and mix to combine. You want the mix to be tacky not wet, add more flour if it seems too moist to hold shape. You should be able to form patties without it being a huge sticky mess. But you don’t want to add too much flour, or else they will crumble and feel dry.

Add enough coconut oil or butter to your nonstick pan to generously coat the bottom, and warm over medium high heat. Remember to add enough to cover the cakes 1/2 deep.  Make small, two tablespoons patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes, adjusting heat as necessary if they start to burn. Remove to a paper toweled lined plate to absorb excess fat while you cook another batch.

Serve with  a generous portion of the sauce. I also served them with some andouille chicken sausage and some lightly dressed greens.

 

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