I am thoroughly convinced that sweet potatoes and greens, paired together, are one of the most underrated flavor combinations. The subtle sweetness and richness of sweet potatoes offset the slightly bitterness and earthiness of the greens.
I love the flavor profile of these two vegetables in my Sweet Potato and Spinach Enchiladas, so I tried a new application, Sweet Potato and Chard Cakes. Oh. my. You want to know the best part? Not only do these flavors rock, they deliver one powerful nutrient punch.
Sweet Potato and Chard Cakes
1 medium or large sweet potato
1/2 cup packed, chopped Swiss Chard (or spinach, kale, collards or even beet greens)
2 large eggs, beaten
1/2 teaspoon smoked (or regular) paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon baking powder
1/2 cup whole wheat (or all-purpose) flour
2 tablespoons olive oil
Using a food processor if you have one, grate the sweet potato (you do not need to peel it, just clean it well). Alternatively, you can use a grater, but the food processor makes quick work of the job.
In a large bowl, combine the shredded sweet potato, chard, eggs, smoked paprika, onion powder, garlic powder, salt, pepper and baking powder. Mix well.
Add the flour, a few tablespoons at a time, until you reach about 1/2 cup and the mixture has a thick consistency.
Heat one tablespoon of the oil in a large skillet over medium high heat.
Once the pan is warm (let it preheat for 3-4 minutes), scoop about 1/3 cup of the sweet potato mixture and place on the skillet, flattening slightly. Repeat until the skillet is full, but do not over-crowd the cakes, as this will lessen the browning.
Cover the skillet. Let cook 4-5 minutes.
Flip the cakes and cook an additional 3-4 minutes.
Remove and place on a plate covered with a paper towel to soak up any residual oil.
Add the additional tablespoon of oil to the skillet and repeat.
Makes about 8 cakes.
Life is sweet,