Packed with flavor, these SWEET POTATO CAKES are the perfect appetizer; they’re deliciously easy and perfect for the holiday season. Garnished with crisp cucumber salsa, these mouthwatering bites will become a new party favorite.
It has been a pleasure collaborating with Lee Kum Kee for this post. All opinions expressed are my own.
SWEET POTATO CAKES are a thing people. These drool-worthy cakes are deceiving to the eye. They are delicious, simple and easy, which is not what you’d think upon first glance.
I made these a while back with black bean salsa, and they were always a hit. So this year, I decided to add a little twist. Partnering up with Lee Kum Kee, I used a couple of their products to add some Asian flare and heat thanks to their Pure Sesame Oil and Sriracha Chili Sauce.
The Pure Sesame Oil has by far been the best sesame oil I’ve ever used. The flavor is spot on, and a little bit goes a long way. I used it as well in my Shrimp Wontons, another holiday favorite. Seriously, I just had to wipe a little drool after thinking about these… yum! I used the sesame oil to fry these SWEET POTATO CAKES in, as well as mixed it in the salsa to tie all of the ingredients together.
I am sort of addicted to sweet chili sauce, and the fact that Lee Kum Kee has a sriracha sauce with sweet chili notes makes me happy as it combines two of my favorite things into one. The sriracha sauce worked as the perfect topper on these SWEET POTATO CAKES by not only adding a punch of heat, but making is visually stunning as well.
Because the holidays for me are all about the food I serve, I love to make it simple and also create dishes that are not your typical fare. These SWEET POTATO CAKES hit the mark. Full of flavor, they are visually gorgeous and simple to make; you can never go wrong with these.
The cucumber salsa adds a crisp, clean crunch to the top, giving these cakes the perfect balance.
I love hosting friends and family, whether it’s for a big holiday party, a simple dinner get-together or just for a slice of pie. I believe that food and sitting around the table together encourages genuine conversation, connections and love. To me, this emulates what the holidays are all about.
So this holiday season, share delicious eats with those you love, like with these SWEET POTATO CAKES. Get the oohs and ahhs from your family and friends while creating smiles, and most of all, memories. Enjoy friends. San
My favorite kitchen items to make this recipe for SWEET POTATO CAKES are below, you will want of few of these just for your everyday cooking.
POTS: So I am a total pan snob after having an assortment of brands in our cupboard over the years. After getting some Calpho pans on sale at my local grocer, I won’t try anything more. They are affordable and durable – a win, win in our home.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house partly due to the garbage disposal.
MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
Don’t forget to pin this recipe for SWEET POTATO CAKES to your favorite Pinterest board for later.
Packed with flavor these SWEET POTATO CAKES are the perfect appetizer or snack; they're deliciously easy and perfect for the holidays.
- 2 lbs sweet potatoes peeled and cut into chunks
- 1/2 - 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 green onions chopped
- 4 tablespoons olive oil
- 2 tablespoons Lee Kum Kee Pure Sesame Oil
- 6 tablespoons butter
- 1 English cucumer
- 1/2 red pepper seeds and stem removed
- 1/4 cup finely diced purple onion
- 1/2 cup fresh cilantro
- 1 tablespoon Lee Kum Kee Pure Sesame Oil
- Salt and pepper
Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
Once the sweet potato chunks are dry mash with a potato masher to break up chunks, then add 1/2 cup flour and green onion and mix together until smooth. I use a hand mixer to speed this up. If the mixture is too wet you can add in some extra flour, I have used up to the entire cup, I find this to vary.
Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry.
In a non-stick skillet, heat two tablespoons extra virgin olive oil, 1 tablespoon of sesame oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden.
Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
TIP - I use a large ice cream scooper to place the batter into the frying pan. This is easy and mess free. Then I use the back side of the scooper to flatten the mixture out into the pan.
Cut the English cucumber in half, lengthwise. Remove seeds from the center.
I scrape these out with a spoon.
Finely chop the cucumber, red pepper, purple onion and cilantro.
Toss together cucumber, red pepper, onion and cilantro with 1 tablespoon of sesame oil. Season with salt and pepper. And store in an airtight container until ready to use.
Place one cooled sweet potato cake on a serving platter or plate. Top with a small dollop of sour cream, then a heaping tablespoon of salsa. Serve immediately.
If serving later - store all of the ingredients in separate sealed containers in the refrigerator and assemble right before serving.
Recipe adapted from A Dash of Sanity.