Sweet Potato Cakes with Curried Greek Yogurt

A nice twist on traditional latkes! A delicious and hearty winter side Curried Greek Yogurt 1 container (7 ounces) 2% Greek yogurt 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper Maple Sweet Potato Cakes 1 large sweet potato, peeled and shredded (I used the shredding disc of my food processor – so easy!) 1/2 teaspoon kosher salt 1 egg 1-1/2 tablespoons maple syrup 1/2 teaspoon ground white pepper 1/2 teaspoon paprika 1 pinch of cinnamon 1/3 cup minced yellow onion 1/3 cup panko breadcrumbs Nonstick cooking spray 1. Make Curried Greek Yogurt: In a small bowl, stir together all ingredients. 2. Make Maple Sweet Potato Cakes: Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes. 3. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well. 4. Form potato mixture into 6 cakes (they should be about 3-1/2″ in diameter and 1/2″ thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt

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