Ingredients
Method
Preparation
- Cook the sweet potatoes until tender. You can boil, bake, or steam them. Once cooked, let them cool slightly, then mash them in a bowl.
- In a large mixing bowl, combine the mashed sweet potatoes, cornmeal, corn kernels, onion, baking powder, salt, and black pepper. Stir well.
- Gradually add the water or vegetable broth to achieve a thick consistency that holds its shape when formed into cakes.
- Form the mixture into small cakes, about 2-3 inches in diameter.
- In a large skillet, heat oil over medium heat, ensuring enough to coat the bottom of the pan.
- Carefully place the cakes into the hot oil, cooking for about 4-5 minutes on each side until golden brown.
- Transfer the cakes to a plate lined with paper towels to absorb any excess oil, and serve warm with your favorite toppings.
Notes
Use fresh ingredients for vibrant flavors. Adjust the heat with jalapeños or hot sauce if desired. Ensure oil is hot enough to avoid greasy cakes. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on a skillet or in the oven to retain crispiness.