At book club a couple of months ago, the hostess made the most delicious sweet potato cakes and I have to share them:

Crispy Sweet Potato Cakes:

Courtesy of Bal Anreson

2 cups cooked sweet potatoes
1/2 cup chickpea flour
1 tablespoon garam masala
1 table spoon grated fresh ginger
1 teaspoon salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons yogurt
2 tablespoons grapeseed oil

Mango Chutney for serving. (I’ll be honest, I didn’t make the mango chutney, I just served them with some salad dressing to dip, but the Mango Chutney is delicious too!)

Directions:

Mash the cooked sweet potatoes in a bowl and add chickpea flour, garam masala, ginger, salt, cilantro and yogurt.  Mix well and form into small patties.

Heat the oil in a large non-stick skillet over medium-high heat and cook patties in batches so they have plenty of room to fry.  Cook for about 2 minutes on each side or until they are golden and cooked through.  

Mango Chutney

1/4 cup pineapple juice
3 tablespoons chopped red onions
1 tablespoon chopped fresh cilantro
1 tablespoon chat masala
1/2 teaspoon salt
5 ounces mango chunks

Place juice, onion  cilantro, chat masala and salt in a food processor and process to a paste. ad the mango chunks and pulse until chunks are coarsely chopped.

Yum!

My husband and children loved these!