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Sweet Potato Cakes with Fresh Cranberry Relish

  • SERVINGS: makes about 6 dozen
  • MAKE-AHEAD
  • VEGETARIAN

These little cakes, from The Upper Crust in New York City, have a wheaty flavor and a refreshing citrus-spiked cranberry topping. Serve the leftover relish with roast poultry or pork or lamb chops.

  1. 1 cup whole wheat flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon salt
  4. 1/8 teaspoon cayenne pepper
  5. 1 medium sweet potato, peeled and coarsely grated
  6. 1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
  7. 1 teaspoon finely chopped fresh thyme
  8. 1 large egg, lightly beaten
  9. 1 1/2 cups milk
  10. About 1/2 cup vegetable oil, for frying
  11. Fresh Cranberry Relish
  1. In a small bowl, sift together the flour, baking powder, salt and cayenne. Add the sweet potato, cheese and thyme and toss. In a medium bowl, combine the egg and milk. Stir in the dry ingredients just until combined.
  2. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Working in batches, spoon rounded teaspoons of the batter into the skillet and flatten slightly to form 1 1/2 -inch cakes. Cook over moderately high heat until the bottoms are lightly browned and tiny bubbles form on the tops, about 2 minutes. Flip the cakes and cook until lightly browned, about 1 minute longer. Transfer to paper towels to drain and repeat with the remaining oil and batter. Arrange the cakes on a platter, top each one with about 1/2 teaspoon of the relish and serve.
Make Ahead The cakes can be layered between sheets of wax paper and refrigerated for 1 day. Reheat them in a 350° oven.
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