Sunday, November 13, 2011

Sweet Potato Cakes with Black Bean and Corn Salsa

This recipe is quick and great for a party appetizer.  Since sweet potatoes are in season, I had a few on hand and thought I'd use em up.  You could totally make this a vegetarian meal by omitting the turkey bacon.  I love how cute this little appetizer is lol.

For the sweet potato cakes:
2 cups mashed sweet potatoes
2 eggs
1 cups flour
1/2 cup yellow cornmeal
1 tsp. baking powder
4 tbsp. butter
1 green onion stalk, sliced into thin rounds
1 pinch cumin
2 tsp. garlic powder
1 tsp. black pepper
salt to taste

Pre-heat your oven to 375 degrees/ Combine all of the dry ingredients in a bowl.  Next add the mashed sweet potato to a deep mixing bowl.  Next add in the eggs, butter and green onions.  Combine all of the wet ingredients, before adding in the dry ingredients.  Once all of the ingredients are in the same bowl, combine well, making sure to scrape the sides and bottom of the bowl.  Spray a cookie sheet with cooking spray and place a dollop of the mix onto the surface of the cookie sheet- it should look like the size of a lemon (in diameter).  Flatten them down a little with your spatula and bake for 25-30 minutes.

 For the salsa:
1 can black beans, drained
1 cup corn kernels, thawed
5 strips turkey bacon, diced
1/4 cup red onion finely diced
1 tomato cubed
1 stalk  green onion, plus more for garnish
3 garlic cloves, grated
1 tbsp. fresh lime juice
1/8 tsp. cumin
salt to taste

Add the corn, tomatoes, black beans, onions, garlic and green onions into a bowl. Cook the bacon in the oven at 400 degrees until it is crispy.  Slice the bacon into thin pieces and add to the bowl.  Next add in the lime juice, olive oil, black pepper, cumin and salt and combine every thing well.

For the garlicky sauce:
2 tbsp light mayo
2 tbsp. light sour cream
1 garlic clove grated
1 tsp. fresh lime juice
salt to taste

Combine all of the ingredients well.  Making sure to remove any lumps- you want a velvety smooth cream.

Assemble  by placing a sweet potato cake down on a serving dish. Next spoon a dollop of the sauce, followed by a scoop of the salsa.  Garnish with some sliced green onions.


Judi said...

Oh these look delicious, Roxanne. I can't eat them for a while but I'm definitely looking forward to trying them.

Eliana said...

Love the combination of flavors here girl. These cakes look irresistable.

El Thanksgiving Recipe Round-Up con Sabor said...

[...] Sweet Potato Cakes with Black Bean and Corn Salsa at the Yuca Diaries. [...]

pae said...

Man, I wish I had saved some of the sweet potatoes so I could prepare this dish. It looks sooooo good!! You need to save some of this for this thursday! hint! hint! :-)

Rox said...

Thanks guys- I am glad you like the post. I need to get back to blogging soon- things have been really hectic with me lately. Sorry I didn't respond sooner :(

Veronica Cervera said...

Simply scrumptious!

Allyn said...

This was delicious! And I used left over salsa on a salad (also fantastic!) :)

Michelle said...

These look delicious and can't wait to make them.
One question, are the sweet potatoes raw or cooked before putting them in the oven?
Thank you!!

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