These are like slightly denser, crisper hushpuppies. Supple sweet potatoes and crunchy cornmeal fry up into a satisfying texture, resulting in a unique, tasty side dish or appetizer. The smoky bold aioli offers the perfect complement. If you're serving these at cocktail hour, make sure you have plenty of frosty pilsner.
1 cup cooked, mashed sweet potatoes/garnet yams (flesh from about 1 large or 2 medium sweet potatoes)
1/2 cup ricotta or cottage cheese
2 tbsp vegetable oil (plus more for frying)
2 cups medium-grind cornmeal
2 tsp baking powder
1 tsp each salt and freshly ground black pepper
4 green onions (or a handful of fresh chives), chopped
1/2 cup mayonnaise
2 chipotle peppers (buy the kind canned in adobo), finely minced
1 small clove garlic, finely minced
Preheat the oven to 200 degrees F.
Use the back of a fork to very finely mash the sweet potatoes. Stir in the ricotta or cottage cheese, egg, oil, cornmeal, salt, pepper and green onions or chives. Stir well until a thick batter forms.
Heat about 1" oil in a large, heavy-bottomed frying pan with tall sides, over medium heat. Working in batches, cook 2-tbsp dollops of the batter until crisp and golden-brown on the outside and no longer runny on the inside (moist is OK), about 2–3 minutes on each side. Drain the cooked cakes on paper towels, then transfer to a baking sheet and keep warm in the oven. Continue until all the cakes are cooked.
Whisk together the mayonnaise, chopped chipotles and garlic. Stir well and transfer to a serving bowl.
Serve the cakes immediately, passing the aioli for dipping.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog's editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.