Sweet potato cakes

Well, hi there.

I can't believe it's been a month since my last post. And while that recipe was for a summer crisp, today - with a chilly, constant rain pounding against our windows - my thoughts are veering to the autumnal.

These Sweet Potato Cakes are the kind of recipe that make you glad for the cooler weather. They're hearty and full of flavour, and pack up beautifully to take to lunch the next day. A little of the accompanying sauce goes a long way, and I thought these savoury cakes were great even on their own.

Happy fall!

Sweet Potato Cakes

(from Plenty by Yotam Ottolenghi)

1 pound sweet potatoes

1 1/2 Tbsp Greek yogurt

1 1/2 Tbsp sour cream

1 Tbsp olive oil

1/2 Tbsp lemon juice

1 tsp chopped cilantro

salt and black pepper

1 tsp soy sauce

scant 6 Tbsp all-purpose flour

1/2 tsp kosher salt

1/4 tsp sugar

1 1/2 Tbsp chopped green onion

1/4 tsp crushed red pepper

butter for frying

Steam the sweet potatoes until completely soft, then let drain in a colander for at least an hour. Mash and set aside.

To make the sauce, whisk together Greek yogurt, sour cream, olive oil, lemon juice, cilantro, salt and pepper. Set aside.

Place the sweet potatoes in a bowl and add soy sauce, flour, salt, sugar, green onion, and crushed red peppers. Mix thoroughly by hand to prevent overmixing (otherwise the mixture will become gummy).

Melt some butter in a non-stick frying pan. Form sweet potato mixture into 6 - 8 disks. Fry on medium heat until golden, then flip and repeat. Place between two paper towels to blot the excess butter. Serve with sauce on the side.