Photos by Ashley Truttschel

Photos by Ashley Truttschel

By Ashley Truttschel

Spring is the most inspiring time for me. New Year’s may be a fresh start for many, but to me, spring signifies new beginnings and opportunities. More sunshine, vibrant colors and shedding layers of clothes make me feel like a new person. I am always in a happier mood come spring and that happiness is reflected in the food I eat. These Sweet Potato Corn Cake Tamales are perfect for the transition from winter to spring. They are not only colorful and light, but they also offer a little bit of warmth for those days where winter just does not want to go away.

Adapted from Fools, Folks and Fun and Budget Bytes

Sweet Potato Corn Cakes
4 large sweet potatoes
1 cup corn
2 green onions
1/4 cup cilantro
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1 large egg
1/3 cup yellow cornmeal
1 cup plain breadcrumbs
1/2 cup vegetable oil

Salsa Verde
2 small tomatoes
4 ounces diced green chilies
1 green onion
2 tablespoons fresh cilantro (chopped)
1 1/2 tablespoons sugar
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

Pico De Gallo
1 large Roma tomato
1 tablespoon red onion
1 tablespoon fresh cilantro
1/2 teaspoon lime juice
Salt and pepper to taste

Southwest Sauce
1 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons water
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder


Prick each sweet potato and wrap in a paper towel. Microwave individually for 6 minutes or until soft in the middle. Once cool, remove skins and place into a large bowl.

Slice green onions and chop cilantro. Add green onions, cilantro, corn, cayenne pepper, cumin, salt and egg into the bowl. Stir until well combined.

Stir in cornmeal and breadcrumbs.

Cover and refrigerate for a half hour.

Add all of the Salsa Verde ingredients into a food processor and pulse until combined. Refrigerate.

Chop all of the ingredients for the Pico de Gallo. Mix with lime juice, salt and pepper.

Mix mayonnaise, white wine, water, sugar, chili powder, paprika, cayenne pepper and garlic powder for Southwest Sauce. Refrigerate.

Once the sweet potatoes are chilled, heat oil in saucepan over medium heat. Form the sweet potatoes into small patties and cook about two minutes or until golden brown. Place on paper towel to drain.

Spread Salsa Verde evenly on each plate. Place sweet potato and corn cakes on top of the salsa. Top with Pico de Gallo and Southwest sauce. Add optional toppings such as avocado, sour cream or cheese.

Makes 12-18 cakes depending on size.

Leave a Reply

Your email address will not be published. Required fields are marked *