Tonight, once again, it was all about the root vegetables! That’s fall for you 🙂 Sweet Potato Cakes (pg. 32) and how sweet they were.
I’m very glad that I am becoming accustomed to reading through the whole recipe well before I begin, in case I have to prepare in advance or in case of a long recipe. For tonight’s recipe I had to steam the sweet potatoes until they were soft then drain them for “at least an hour.” So, I got home from work, made-up my makeshift steamer (I don’t have one, but a colander over a pot works just fine!), steamed the sweet potatoes, then let them drain while I went to spin class! Yay!
When I got home, the rest was easy. I quickly whisked up the dipping sauce. Then I dumped the cool sweet potatoes (which was super nice, as the recipe calls for hand mixing) into a bowl and mixed them with the other ingredients.
Then into the frying pan with LOTS of butter!
They turned our super. Super sweet 😉 Although, toward the end of the batch they were browning (and some blacking) faster due to the butter in the pan getting browner and browner…oh well, they still tasted great. I give them 5 stars, although next time I will probably add more red chili and green onion. I loved them just as is, straight out of the pan, without the sauce. The dipping sauce was good, but I don’t think it enhanced the flavor. I might leave it off next time. Overall, though, really yummy and plenty left to go into the freezer to enjoy on another day!
Chef’s (L; pg. 33) and mine (R).