Easy coconut-crusted citrus and sweet spiced sweet potato recipe. Fantastic!

Vitamin packed sweet potato cakes!

photo credit: fotki.com
photo credit: fotki.com
photocredit: theage.com
photocredit: theage.com

This is really popular at my Caribbean restaurant. The hint of cinnamon combined with the crunchy coconut makes a really exotic and delicious tropical combination. Serve this with simply grilled chicken breasts and with fruit chutney or fruit sauce.

Coconut crusted citrus and sweet spiced sweet potato recipe

1 lb cooked sweet potatoes (boiled or baked until an inserted fork feels no resistance)

3 Tbls butter (use less if you want to, it will still be great, but the butter gives it a lot of depth)

1/4 cup of unsweetened orange juice

A pinch of each cinnamon and cloves

Salt to taste

One beaten egg, a little flour, and dried unsweetened coconut for dredging. (The coconut is great with this, but if you don't have any feel free to substitute bread crumbs. Panko style Asian bread crumbs give a great crispy crust!)

Scoop all the sweet potato out of the skins and into a mixing bowl.

Add the OJ and the butter, and a pinch of each ground cinnamon and cloves. Add a couple of good pinches of salt and taste. The butter will lend some salty savoryness, so a couple of pinches might be enough, but if it tastes too bland, keep adding more until it's right. You want to be able to taste the cinnamon and cloves, but just as an undertone. You don't want this to come across as pumpkin pie spiced strong. If you can't taste them add a little bit more, but be careful, as it's easy to add too much.

If your potatoes are not still warm, then give them 30 seconds in the microwave.

Shape the potatoes into palm sized 1 inch thick cakes (you should get about four). Pat them in flour and shake off all the excess. Dip each cake in the beaten eggs, making sure that the egg wets all of the surface area. Have your coconut spread out on a plate, and put the sweet potato cake onto the coconut, turning it over so that it is completely covered in coconut.

Heat about ¼ inch of oil in a good heavy bottomed fry pan over medium heat, and when the oil is hot, add the potato cakes and fry for about 2 minutes per side, or until nice and golden brown. Keep a watchful eye; as if the heat climbs too high, you can burn the coconut.

That's it. These will go great with grilled chicken or pork, and a tropical fruit inspired sauce also works beautifully with it all. These should be the star of the show, so keep the meat simple but good.

Comments 2 comments

Kat 7 years ago

How much flour is "a little flour?"

Just trying to make sure I don't screw this up. Thanks.


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Man! I'll have to bookmark this one too!

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