Sweet Potato Cakes With Mango-Pineapple Chutney

Name: Sweet Potato Cakes With Mango-Pineapple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney:; 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple; 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup); 1/2 cup sugar; 6 tablespoons white wine vinegar; 2 garlic cloves, pressed; 1 teaspoon ground cumin; 1 teaspoon cumin seeds; 4 whole cloves; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; Potato cakes:; 1 8-ounce red-skinned sweet potato (yam); 1 8-ounce russet potato; 3 tablespoons grated onion; 2 large eggs, beaten to blend; 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish; 1 tablespoon all purpose flour; 2 teaspoons curry powder; 1 teaspoon sea salt; 2 tablespoons vegetable oil; 1 cup Greek-style yogurt*

Servings: persons

Chutney:
1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
1/2 cup sugar
6 tablespoons white wine vinegar
2 garlic cloves, pressed
1 teaspoon ground cumin
1 teaspoon cumin seeds
4 whole cloves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Potato cakes:
1 8-ounce red-skinned sweet potato (yam)
1 8-ounce russet potato
3 tablespoons grated onion
2 large eggs, beaten to blend
2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
1 tablespoon all purpose flour
2 teaspoons curry powder
1 teaspoon sea salt
2 tablespoons vegetable oil
1 cup Greek-style yogurt*

1
For chutney:
2
Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
3
For potato cakes:
4
Heat oven to 300u00b0F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
5
Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
6
Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
7
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.

466

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Chutney:, 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple, 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup), 1/2 cup sugar, and more.

Yes, Sweet Potato Cakes With Mango-Pineapple Chutney 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!

Sweet Potato Cakes With Mango-Pineapple Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions