Crunchy Raspberry Sweet Potato Cakes with Honey Sour Cream

Prep Time:10 minutes

Cook Time:20 minutes

Servings:8

Description:
These raspberry potato cakes can be served as an appetizer or a side dish, and are perfect for holiday entertaining! Panko breadcrumbs are used in Japanese cooking. They are coarser and crunchier than regular breadcrumbs and are often found in the specialty foods section of your supermarket.

Ingredients

Sweet Potato Cakes

2 tablespoons butter, divided
2/3 cups 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
1 large egg
2 tablespoons milk
1/4 cups all-pourpose flour
1 teaspoon salt
1 package (6 ounces) Driscoll's Raspberries

Honey Sour Cream Topping

1/2 cups sour cream
1/4 teaspoons ground cinnamon
1 teaspoon honey

Directions
Nutrition
Reviews

Sweet Potato Cakes

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.