Sweet Potato Cakes with Jicama Slaw

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
380
protein 
10 g
sodium 
429 mg
carbohydrates 
56 g
fat 
15 g
fiber  
7 g
cholesterol 
0 mg
Servings 
6
Ingredients 

Dressing
2 Tbsp peeled fresh mango
½ cup fresh lime juice
¼ cup concentrated pineapple juice
½ tsp salt
2 tsp sugar

Jicama Slaw
2 med jicama, peeled and julienne
⅓ cup diced red bell pepper
¼ cup chopped scallions

Sweet Potato Cakes
1 lb sweet potatoes, cleaned and pierced with a fork
⅓ cup minced red bell pepper
⅓ cup minced yellow bell pepper
⅓ cup minced red onion
2 Tbsp chopped fresh cilantro
¾ tsp black pepper
1 tsp ground coriander
1 tsp ground cumin
2½ tsp sugar
¾ tsp salt
1 Tbsp fresh lime juice
1 cup dry breadcrumbs
1 cup toasted and chopped pecans

Instructions 
  1. Puree mango in blender with lime juice, pineapple juice, salt and sugar.
  2. In a large bowl, combine jicama, red bell pepper and scallions. Toss.
  3. Pour dressing over vegetables and toss again.
  4. Preheat oven to 375F. Cut off ends of sweet potatoes and wrap in foil. Bake for 45 minutes, or until soft. Let cool. Peel off skin and mash with a potato masher to a smooth consistency.
  5. In a large bowl, combine potatoes, peppers, onion, cilantro, spices and lime juice. Add ½ cup of breadcrumbs and mix well. Cover and place in refrigerator overnight.
  6. In a shallow bowl, combine remaining breadcrumbs with pecans. Form ¼ cup of the mixture at a time into balls. Dredge in breadcrumb/pecan mixture and flatten.
  7. Heat a large nonstick sauté pan and light spray with canola oil. Sauté potato cakes until golden brown on each side. Serve 3 patties with ½ cup jicama slaw.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.