Sweet Potato Cakes with Fresh Cranberry Relish Recipe

Name: Sweet Potato Cakes with Fresh Cranberry Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 medium sweet potato, peeled and coarsely grated; 1/2 cup shredded sharp Cheddar cheese (about 2 ounces); 1 teaspoon finely chopped fresh thyme; 1 large egg, lightly beaten; 1 1/2 cups milk; About 1/2 cup vegetable oil, for frying; Fresh Cranberry Relish

Servings: persons

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium sweet potato, peeled and coarsely grated
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1 teaspoon finely chopped fresh thyme
1 large egg, lightly beaten
1 1/2 cups milk
About 1/2 cup vegetable oil, for frying
Fresh Cranberry Relish

1
In a small bowl, sift together the flour, baking powder, salt and cayenne.
2
Add the sweet potato, cheese and thyme and toss.
3
In a medium bowl, combine the egg and milk.
4
Stir in the dry ingredients just until combined.
5
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet.
6
Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 -inch cakes.
7
Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes.
8
Flip the cakes and cook until lightly browned, about 1 minute longer.
9
Transfer to paper towels to drain and repeat with the remaining oil and batter.
10
Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/8 teaspoon cayenne pepper, and more.

Yes, Sweet Potato Cakes with Fresh Cranberry Relish 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.

Sweet Potato Cakes with Fresh Cranberry Relish

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