Sweet Mashed Potato Cakes With Curry Sour Cream

Name: Sweet Mashed Potato Cakes With Curry Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons butter, divided; 1/2 cup onion, chopped; 1 teaspoon jalapeno pepper, minced; 1/4 teaspoon ground ginger; 2 sweet potatoes, peeled and cut into about 1 1/2 inch cubes; 2 cups chicken broth; 1 teaspoon hot red curry paste (If using a milder paste you may want to add more); 1/4 teaspoon salt; fresh ground pepper; 3 tablespoons flour; 2 tablespoons cornmeal; 1/8 teaspoon ground cayenne pepper; 2 tablespoons cooking oil, for pan frying; 4 tablespoons sour cream; 2 teaspoons mild curry powder

Servings: persons

4 teaspoons butter, divided
1/2 cup onion, chopped
1 teaspoon jalapeno pepper, minced
1/4 teaspoon ground ginger
2 sweet potatoes, peeled and cut into about 1 1/2 inch cubes
2 cups chicken broth
1 teaspoon hot red curry paste (If using a milder paste you may want to add more)
1/4 teaspoon salt
fresh ground pepper
3 tablespoons flour
2 tablespoons cornmeal
1/8 teaspoon ground cayenne pepper
2 tablespoons cooking oil, for pan frying
4 tablespoons sour cream
2 teaspoons mild curry powder

1
Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
2
Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
3
Add potatoes, pour in chicken broth, then stir the curry paste through.
4
Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
5
Drain potatoes well and put in a bowl large enough to mash them inches
6
Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
7
Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
8
Chill in refrigerator for 30 minutes.
9
While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
10
On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
11
Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
12
Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
13
Remove from heat, and serve warm with curry sour cream.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 teaspoons butter, divided, 1/2 cup onion, chopped, 1 teaspoon jalapeno pepper, minced, 1/4 teaspoon ground ginger, and more.

Yes, Sweet Mashed Potato Cakes With Curry Sour Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!