Here is one of my favorite recipes for sweet potatoes, Layla loves to dip things so these are perfect!
They were a little messy to make and of course did not come out looking like the picture but we still continue to make them. It is worth the mess.
I got this recipe from my favorite children's cook book Organically Raised by Anni Daulter
Sweet Potato Cakes with Sour Cream
1 Med sweet potato
4 Yukon gold potatoes
1 Tablespoon olive oil
1 Large yellow onion, diced
pinch of salt and a pinch of pepper
1 teaspoon wheat germ
2 cloves of garlic, minced
2 eggs
2 T. heavy whipping cream
1/2 cup Parmesan/Romano cheese blend
3 Tablespoons unbleached flour (we use wheat and it is yum!)
1. Peel and dice white potatoes and place in a pot of cold water. Bring to a boil, reduce heat and simmer for 30 minutes. Drain and let cool.
2. Peel and dice sweet potato and steam until tender (20ish min)
3. Place sweet potatoes and white potatoes in a bowl and mash.
4. Heat oil in medium skillet over LOW heat, add onion, S&P, and wheat germ. Cook until onion is soft and begins to brown. Add the garlic and cook for 1 min more. Remove from heat and add to the potato mix.
5. Beat the eggs and cream together, stir them into the potato mix. Add cheese and flour
6. Heat a non-stick skillet over med-high heat. Flatten 1 heaping tablespoon of batter into a round cake and place in skillet.
7. Repeat with the remaining batter. Cook for 5 min per side or until a brown crust forms.
8. Serve warm (We also liked them cold) with a some sour cream for dipping.
ENJOY!!!!!
