Cooking With Dough

Sweet Potato Cakes with a Creamy Chimichurri Dipping Sauce

Looking for something a little different to serve as an appetizer at your next get together, or even just something to spice up lunchtime?  Make my Sweet Potato Cakes with a Chimichurri Dipping Sauce!  I promise you will not miss the meat, I combined melt in your mouth baked sweet potatoes with black beans, jack cheese, green onion, and crunchy Panko breadcrumbs… and to make it extra special I made a flavorful dipping sauce with homemade Chimichurri sauce and blended it all together with sour cream.  Dipping these sweet potato cakes into creamy spicy sauce is a match made in heaven…

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Ingredients

For Sweet Potato Cakes:

2 large sweet potatoes

1 cup black beans, drained and rinsed

3 green onions white and light green part only, finely chopped

1 cup Monterey jack cheese, freshly grated

1 cup Panko bread crumbs

Salt and pepper

 

For Dipping Sauce:

1 bunch large bunch Cilantro (about 1 – 1 ½ cups packed)

½ fresh basil leaves

2 cloves of garlic

1 small pinch of cayenne pepper, optional

½ tsp. Cumin

Salt and Pepper

2 tsp. red wine vinegar

Juice of one lime

½ olive oil, plus more for cooking

2/3 cup sour cream

 

Process

Preheat oven to 400 degrees

Once oven has reached 400 degrees, pierce the sweet potatoes with a knife a few times and place them directly on the rack in the oven, bake for 1 hour.

While sweet potatoes are baking, using a food processor blend together the cilantro, basil, garlic, cayenne pepper, cumin, salt, pepper, red wine vinegar, and lime juice. Blend them together until combined, once combined while processor is on slowly pour in the olive oil; once olive oil has been added turn off processor and add in the sour cream and blend one final time. Transfer to a bowl and chill in the refrigerator until ready to serve.

Once sweet potatoes have baked for 1 hour remove them from the oven and allow to rest until cool enough to handle. Once cooled, peel off the skins and scrape all insides into a medium sized bowl, add in the black beans, green onions, cheese, panko breadcrumbs, salt, and pepper; stir until combined and form into equal sized patties. (whatever size you prefer)

Heat a large skillet over medium-high heat and drizzle with olive oil, once olive oil starts to heat up place a few patties and lightly press down to flatten them a bit, cook 2-3 minutes per side or until they form a dark brown crust; continue this process until all patties have been cooked. Transfer to a plate lined with paper towels to drain any excess oil, serve warm with a dollop of dipping sauce.