Mashed Sweet Potato And Smoked Gouda Cakes

1. 1

   Place the potatoes and salt in a large saucepan and cover completely with cold water. Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork tender. Drain the potatoes.

2. 2

   Transfer the drained potatoes back into the saucepan and mash with a potato masher until smooth.

3. 3

   Place over low heat and cook for 2 to 3 minutes, stirring constantly to dry out the potatoes. Gradually stir in the butter and cream until well incorporated. Transfer to a clean bowl and stir in the flour and cheese. Season with salt, to taste.

4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Using a 1/4-cup measure, drop scoops of the potato mixture into the skillet leaving some space between each scoop. Gently smash them into a patty shape (see photo) and cook for 2 to 3 minutes per side, until golden brown. Remove cooked patties to a plate. Continue cooking the potatoes, adding more oil as needed.

5. 5

   To serve, top each potato cake with a dollop of sour cream and a few pomegranate seeds.

* Per serving · 4 servings · Values may vary.