Sweet Potato Chili Cakes with Cilantro Lime Sauce

• 4 cups peeled and grated sweet potatoespotato
• 1/2 jalapeno pepper, seeded and dicedpepper
• 3/4 cup all-purpose flourflour
• 3/4 teaspoon baking powderbaking-powder
• 3/4 teaspoon kosher saltsalt
• 1/2 teaspoon chipotle chili powderchipotle
• 1/2 teaspoon ground cumincumin
• 1/4 teaspoon ground black pepperpepper
• 1/4 cup whole milkmilk
• 1 large egg, lightly beatenegg
• Olive oil for frying
• Cilantro Lime Cream Sauce, recipe followscilantro
• Chopped fresh cilantro leaves, for garnishcilantro
• 1 (8-ounce) container sour creamsour-cream
• 1/2 cup minced fresh cilantro leavescilantro
• 1 lime, zested and juicedlime
• Pinch saltsalt

1. 01In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
2. 02In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
3. 03Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
4. 04In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

Calories

234 kcal

Protein

3 g

Fat

18 g

Saturated fat

4 g

Carbs

17 g

Fiber

2 g

Sugar

3 g

Sodium

196 mg

Cholesterol

27 mg

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