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    You are in: Home / Recipes / Sweet Mashed Potato Cakes With Curry Sour Cream Recipe
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    Sweet Mashed Potato Cakes With Curry Sour Cream

    Sweet Mashed Potato Cakes With Curry Sour Cream. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Kelly M.'s Note:

    Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream. These would make a lovely side dish or served as an appetizer. This recipe is an entry for Ready, Set, Cook contest #8.

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    Units: US | Metric


    1. 1
      Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
    2. 2
      Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
    3. 3
      Add potatoes, pour in chicken broth, then stir the curry paste through.
    4. 4
      Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
    5. 5
      Drain potatoes well and put in a bowl large enough to mash them inches
    6. 6
      Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
    7. 7
      Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
    8. 8
      Chill in refrigerator for 30 minutes.
    9. 9
      While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
    10. 10
      On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
    11. 11
      Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
    12. 12
      Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
    13. 13
      Remove from heat, and serve warm with curry sour cream.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on June 14, 2007


      Really tasty. I think the method for cooking the sweet potatoes probably diluted the flavour of the curry paste, and might've been more complex than it needed to be. Maybe if I make these again I will make some changes and let you know. Thanks for posting.

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    • on March 22, 2006


      I don't usually have much success with patty type food, so it was with some trepidation that I made these. But they worked a treat; kept their shape and had a lovely flavour. We enjoyed these as a vegetarian main course and it would be easy to make these vegan too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2006


      I loved the flavor of the cakes and the simple easy sauce, The texture was a bit too soft still manageable in terms of holding together - I did drain the potatoes well after cooking , perhaps I cooked them too long before mashing them. They are a definate 4 leaning toward a 5 star Good luck in the contest

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Sweet Mashed Potato Cakes With Curry Sour Cream

    Serving Size: 1 (968 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.9
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 2.5 g
    Cholesterol 7.6 mg
    Sodium 299.3 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.5 g
    Sugars 2.0 g
    Protein 2.5 g

    The following items or measurements are not included:

    red curry paste

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