Name: Sweet Potato Cakes With Yellow Corn, Basil And Goat Cheese Recipe
Total time: 30 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Sweet Potato Cakes With Yellow Corn, Basil And Goat Cheese

How to make Sweet Potato Cakes With Yellow Corn, Basil And Goat Cheese Recipe

Evan Rich

Crawler

American

<p>Learn how to make Sweet Potato Cakes With Yellow Corn, Basil And Goat Cheese</p>

Non Vegetarian

Sweet potatoes,  peeled and coarsely grated

Medium yellow onion,  coarsely grated

Large egg

All purpose flour

Thyme leaves

Salt

Freshly ground pepper

Extra virgin olive oil

Garlic Clove,  Minced

Ears of corn,  kernels cut off the cobs

Crumbled Goat Cheese

Sliced basil

In a medium bowl, combine the grated sweet potatoes and onion. Squeeze dry in a clean kitchen towel, then stir in the egg, flour and thyme; season with salt and pepper.

step 1

In a large skillet, heat 2 tablespoons of the olive oil. Spoon eight 1/4-cup mounds of the sweet potato mixture into the oil and pat them into 1/2-inch-thick rounds. Cook over moderately high heat, turning once, until golden, about 4 minutes per side. Transfer the sweet potato cakes to a platter and keep warm.

step 2

Wipe out the skillet and heat the remaining 1 tablespoon of olive oil. Add the garlic and cook over moderate heat until softened but not browned, about 1 minute. Add the corn and cook, stirring, until some of the kernels are browned, about 3 minutes. Spoon the corn over the sweet potato cakes, sprinkle with the goat cheese and basil and serve with lemon wedges.

step 3

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