Sweet Potato Cakes with Poblano Relish

Poblano problems.  Last month, two of the soups I made both begged for poblanos, and the grocery store was out of them.  They were also out of tomatillos, which I needed for one of the recipes.  I was able to find a salsa verde to sub in for the tomatillos in the pork posole I made, but the jalapenos I used in lieu of the poblanos were a letdown.  The jalapenos added heat, but not the delicious smoky flavor you get from a roasted poblano.  Poblano peppers are easy to roast, and it’s worth the extra step to elevate your dish.  Luckily the grocery store was stocked with them today.

I’ve also been trying to use some of the same main ingredients for multiple dishes.  It’s a way to cut down on cooking time and make meal prep a little easier.  I was able to use the sweet potatoes I baked in both these sweet potato cakes and muffins I made.  I also made pulled pork in the slow cooker to have for sandwiches and to use for a pulled pork and pineapple pizza later in the week.

I haven’t tried the muffins yet, but the sweet potato cakes were as good as I thought they’d be.  The original recipe called for the addition of shredded chicken in the poblano mixture, but I omitted it.  I don’t think the recipe needs it at all.   The smokiness of the poblano relish went well with the sweetness of the sweet potato, and I would definitely make this relish again to pair with grilled chicken or steak.

1 poblano pepper, halved lengthwise and seeded
1 cup heirloom grape tomatoes, halved
1/2 small red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1/4 teaspoon kosher salt
2 baked sweet potatoes, peeled and mashed
1/3 cup old-fashioned oats
1/8 teaspoon cayenne pepper
1/3 cup flour
1 large egg
Olive oil

Preheat broiler to high.  Place poblano pepper on foil lined baking sheet and broil for 8-10 minutes.  After removing, wrap in foil and let stand for 10 minutes.  Peel and coarsely chop.  In a medium bowl, combine the poblano, tomatoes, red onion, cilantro, lime juice, salt and a drizzle of olive oil.  Set aside or refrigerate if not serving the potato cakes immediately.

In another medium bowl, combine the mashed sweet potatoes, oats, cayenne pepper, flour and egg.  Season with salt and pepper and stir to combine.  In a large skillet over medium, heat 1 tablespoon olive oil.  Spoon about 1/4 cup of the sweet potato mixture into the pan.  Repeat for each potato cake.  Cook for 3-4 minutes on each side.  Keep warm while you repeat previous steps for remaining potato mixture.  Serve the potato cakes warm with the poblano mixture.   For another poblano recipe, check out this Tamale Pie!

*Recipe adapted from Cooking Light


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