Sweet Potato Corn Cakes

UPDATE:

Adding black beans was delicious.

Careful with the cast iron skillet, the oil doesn’t seem to disperse evenly and you ended up burning some of these a little bit.

You went too heavy on the garlic in the sauce. You should crush, not chop it next time (per Twelve Recipes).

Original Post:

Yum! These were fabulous. A few tips/convenient substitutions/possible additions:

1. Make sure to fully cook the sweet potatoes in the microwave. I ended up with a few hard, uncooked lumps in my cakes.

2. I chopped up the skins and added them in to boost nutrition.

3. All I had was polenta, so I used that instead of breadcrumbs. Crunch and delicious.

4. Add some black beans next time to add some protein.

http://www.budgetbytes.com/2012/07/sweet-potato-corn-cakes-with-garlic-dipping-sauce/

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