Sweet Potato Corn Cakes With Pistachio Yogurt Sauce Recipes

Steps:

• Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
• As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
• Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
• Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
• Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
• Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.

Steps:

• Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and toss until well coated.
• Cut four 22-inch long pieces of heavy-duty foil. Place two sheets on top of each other, then add half of the potatoes to the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
• Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs-the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.

Steps:

• Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
• Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
• Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
• While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
• After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

Steps:

• Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
• In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
• Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
• Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

Steps:

• Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
• In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
• Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
• Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.