Need a new vegetable/side item idea? I didn’t like sweet potatoes at all until I was almost in my twenties and discovered you can do so much more with them than mash with copious amounts of butter and sugar and top with marshmallows. Now I view them as the perfect pairing for spicy, creamy, or acidic flavors. And since they have a healthy dose of starchiness my kid will almost always gobble them up as well. One of my favorite spice combos for sweet potatoes is cumin and smoked paprika. The slightly spicy smokiness of the paprika balances out the sweetness so well and the cumin brings it all together. Pair with a little sour cream jazzed up with lime and chives and you’ll have the most unboring vegetable dish for dinner. Or breakfast, or brunch, or….
My slicer/shredder attachment is one of my favorites. It gets a lot of use in my house. When I was a kid, grating duty always seemed to fall to me. I’d have to pull out the ol’ box grater and grate away at cheese, carrots, potatoes, whatever my mom needed. And with 8 people to feed, that was no small task. I definitely got my fair share of grated knuckles and finger tips. So having a mixer attachment that does all the work for me now is pretty amazing in my book.
The recipe calls for 2 large sweet potatoes. I give a weight measurement too, but sweet potatoes don’t always weigh the same. You should end up with about 7 cups of loosely packed shredded sweet potatoes. Once the sweet potatoes are shredded, just a few more ingredients are required. You could certainly swap the flour and panko out for whole wheat flour and whole wheat panko. Gluten-free flour doesn’t work as well since it doesn’t absorb liquid and bind ingredients together like regular flour does. But if necessary, it will do. The cakes will be a little crumbly. And I have come across gluten-free panko in my grocery store as well.
I had a bit of trial and error figuring out the best way to get these little cakes to stay together while pan frying and flipping. The best solution I came up with was to use a large disher or spoon to portion out about 1/3 cup at a time. Pack it together really well:
Then plop out into your pan. Use a large spatula to gently press down and flatten them out:
These don’t take that long to cook up, 2-3 minutes per side depending on how hot your cooktop runs. So don’t walk away, or you’ll have burnt sweet potatoes. When you notice the edges go from golden to brown, time to carefully flip and cook the other side.
These are best served immediately. Don’t forget the sour cream! I like to make it up first and stash it in the fridge so all the flavors meld together.
If you would like more information on using the shredder/slicer attachment, check out this video. Let us know if you have any questions or comments, enjoy!
Sweet Potato Cakes with Lime Chive Sour Cream
Prep Time: 20 minutes
Cook Time: Approximately 24 minutes if cooked in 4 batches
Sour Cream Sauce:
1 1/2 cups sour cream
1 Tbsp. finely chopped fresh chives
juice and zest from 1/2 lime
1/4 tsp. salt
Sweet Potato Cakes:
2 large sweet potatoes, approximately 1 1/2 pounds, washed and ends trimmed off
1/4 cup all-purpose flour
2 Tbsp. panko bread crumbs
3/4 tsp. salt
2 tsp. smoked paprika
2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/4-1/2 cup oil for frying
In a small bowl mix together all the sour cream ingredients. Cover and store in the refrigerator until ready to use.
Set up the Ankarsrum mixer base with the slicer/shredder attachment and the largest grating drum. Place a large bowl underneath to catch the shredded sweet potatoes. Cut the sweet potatoes into large chunks that will fit into the attachment. Turn the speed on medium high (4 o’clock) and use the plunger to press the sweet potatoes through.
Add remaining ingredients to shredded sweet potatoes and thoroughly mix.
Add 1/4 cup oil to a large (10-12 inch) skillet. Heat over medium heat. Using a large disher or tablespoon, scoop up about 1/3 cup of mixture and firmly pack together. Carefully place in the hot oil. Use a spatula to gently flatten out into little cakes. Depending on the size of your pan, you will be able to cook 4-5 cakes at a time.
Cook for 2-3 minutes, until the edges turn brown, then carefully flip over and cook for an additional 2-3 minutes. Remove from pan and place on a paper towel lined wire rack. Cook remaining mixture in batches of 4-5 cakes at a time. Add additional oil if needed.
Serve immediately with sour cream sauce.
Yield: 16 cakes