Raspberry sweet potato cakes with honey sour cream
  • Prep Time:
    10 minutes
  • Cook Time:
    20 minutes
  • Serves:
    8
  • Perfect For:

Description

Perfect for holiday entertaining, these sweet potato cakes can be served as an appetizer or a side dish. Panko breadcrumbs are used in Japanese cooking and are often found in the specialty foods section of your supermarket.

Sweet Potato Cakes
  • 2 Tablespoons butter, divided
  • 2/3 Cup Italian flavored panko breadcrumbs
  • 2 Cups sweet potatoes, cooked and mashed (fresh or frozen, thawed sweet potatoes may be used)
  • 2 Teaspoons finely chopped crystallized ginger
  • 2 Tablespoons milk
  • 1/4 Cup all-pourpose flour
  • 1 Tsp. salt
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 large egg
Honey Sour Cream Topping
  • 1/2 Cup sour cream
  • 1/4 Tsp. ground cinnamon
  • 1 Tsp. honey
Sweet Potato Cakes
  1. Preheat oven to 400°F.

    Melt 1 tablespoon butter in a skillet over medium high heat. Add panko bread crumbs and cook, stirring frequently until browned, 1 minute. Melt remaining 1 tablespoon butter. Combine melted butter, sweet potatoes, crystallized ginger, egg, milk, flour and salt in a large bowl. Stir in raspberries.

    Form 8 sweet potato cakes each about 3 inches wide, using 1/3-cup measure, then pat gently by hand. (First dampen your hands with water or coat them with non-stick cooking spray.)

    Coat all sides in panko crumbs; refrigerate 10 minutes. Transfer cakes to aluminum foil lined pan sprayed with butter flavored cooking spray. Bake 20 minutes.
Honey Sour Cream Topping
  1. Meanwhile, combine sour cream, cinnamon and honey in a bowl until blended. Serve with sweet potato cakes.
Calories 265
Total Fat 7.48 g
Saturated Fat 3.77 g
Cholesterol 41.93 mg
Sodium 537 mg
Total Carbohydrates 45.89 g
Dietary Fiber 6.52 g
Protein 5.95 g