For about 2/3 of my life, I thought that I didn't like sweet potatoes. Why were they so sweet? And why was that sweetness right there on my plate, mixing with the savory Thanksgiving goodies I enjoyed far more? It turned out that the only times I had ever even tried sweet potatoes were in casseroles that always included globs of brown sugar and those evil little mini-marshmallows. Again, I reiterate: Why were marshmellows on my plate next to my turkey and gravy?
I'm so glad that my mother-in-law doesn't keep marshmallows around. The first Thanksgiving I shared with her, she simply roasted a few sweet potatoes. No marshmallows. Because of her, I discovered that sweet potatoes deserved a second chance. The vegetable itself is absolutely delicious...it's what some people do to it that I don't like.
So, sweet potatoes: I'm sorry. Here, I've made some griddled cakes with shredded sweet potatoes mixed with just a smidge of maple syrup and some spices for a nice balance of spicy and sweet. And, because Greek yogurt goes with pretty much everything, I flavored it up with some curry powder for dipping. Any leftover potato cakes are great for breakfast or brunch the next day! —foxeslovelemons
Test Kitchen Notes
With the approaching holidays of Thanksgiving and Hanukkah (or Thanksgivukkah to those celebrating both), those on the hunt for an alternative to candied yams or traditional potato latkes need look no further. These sweet potato cakes are flavorful without being overly sweet, and the Greek yogurt topping flavored with curry makes a rich and spicy counterpoint. Made with a touch of maple syrup, these cakes can scorch when you’re not looking, so look alive. To cook the cakes evenly and keep a golden brown color, we recommended making 10 to 12 slightly thinner cakes and cooking over medium heat. —Lisa
Make Curried Greek Yogurt: In a small bowl, stir together all ingredients.
Make Maple Sweet Potato Cakes: Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.
Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.
Form potato mixture into 6 cakes (they should be about 3 1/2-inches diameter and 1/2-inch thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt.