A perfect bite

These tasty morsels, adapted from Plenty by Yotam Ottolenghi, are inspired by a favorite gameday snack. Size them down for bite-sized appetizers, or up for a fork-friendly side dish or main. With sweet potatoes in abundant supply, it’s a delicious blend of fall flavors.

Top with any microgreens, but works especially well with Oxbow mixes that include zesty radish or chia greens.


What you’ll Need for the cakes:

2 pounds sweet potatoes, peeled and chopped into large chunks

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon freshly ground black pepper

5 green onions, both white and green parts, finely chopped

4-6 tablespoons extra virgin olive oil

4-6 tablespoons butter

What you’ll Need for the topping:

1 16 oz. can black beans, rinsed and drained

1-2 chipotles in adobo, finely chopped

1 small, yellow bell pepper, small diced
¼ cup finely minced red onion

¼ cup microgreens, rinsed & chopped

Juice of 1 lime

¼ teaspoon salt

½ cup sour cream


Active Prep: 25 min

Overall: 50 min

Servings: 34 small cakes or 12 large




Step 1

Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry. Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks.

Step 2

Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.

Step 3

In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time

Step 4

Combine all salsa ingredients (starting with one chipotle) in a small bowl. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.

Step 5

Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa and microgreens. Enjoy!