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Author Notes: Crispy pan-fried mashed sweet potato cakes flavored with smoked gouda cheese. —Riley Wofford
pounds sweet potatoes, peeled and cubed
stick unsalted butter, cubed
cup heavy cream
cup all-purpose flour
cup shredded smoked gouda cheese
Vegetable oil, for cooking
cup sour cream or Greek yogurt
cup fresh pomegranate seeds
- Place the potatoes and 2 tablespoons of 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.
- Transfer the potatoes back to the saucepan and mash with a potato masher until smooth. 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.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Using a 1/4-cup measure, drop the potato mixture into the skillet and cook for 2 to 3 minutes per side, until golden brown. Continue cooking the potatoes, adding more oil as needed.
- To serve, top each potato cake with a dollop of sour cream and a few pomegranate seeds.