If you make one thing this week, let it be these Sweet Potato Cakes by my favorite, Yotam Ottolenghi. I will always come back to Ottolenghi, Real Simple magazine, and Chocolate-covered Katie recipes for consistent and reliable culinary hits. Those are my go-tos. But, back to this guy.
Yotam Ottolenghi is known for vegetarian, BIG flavor options. Whether you’re testing out his savory meals or sweet treats, the amazing creations will be enough to satisfy cravings and WOW at dinner parties. These Sweet Potato Cakes are a perfect example of his talents, offering a sweet and spicy dish with a cooling sauce. Think an amazing jalapeño cornbread, but in a sweet potato pancake version. This can be served as an entree or an appetizer, and maybe even breakfast with a fried egg served on top!
How to make it an A+: Perfection. Red chiles can be tough to find in a New York City grocery store, so I opted for a large portion of chopped jalapeño.