Sweet potatoes are an amazing food, loved by most primates everywhere. Not only delicious but they’re loaded with Vitamin A and a good amount of Vitamin C and magnesium plus the kind of fiber that promotes good digestion. These complex carbs are also low-glycemic, meaning diabetic friendly.
While health isn’t always the number one reason to eat (hey, there’s nothing wrong with pure pleasure on occasion), when I find myself needing to promote healing, especially digestive health, I make sure sweet potatoes are on the menu. These cakes pack an extra punch due to the added boost of turmeric, a powerful anti-inflammatory and anti-oxidant.
The mango salsa adds a nice flavor contrast and is easy to put together but it’s totally optional. The sweet potato cakes could also be served on a bun with various toppings or stuffed into a pita bread with some salad mix and dressing.
INGREDIENTS:
For the Sweet Potato Cakes —
2-3 baked sweet potatoes (I usually use leftovers)
1/4 Cup Chick Pea (Besan) Flour (can substitute wheat or rice flour)
2 Tbsp. Bread crumbs
3 Tbsp. Flaked Nutritional yeast
1 Medium Onion. diced
2 Tsp. Ground Turmeric
1/2 Tsp. Salt
Pinch Red Pepper
1 Tbsp. Chopped Cilantro (can substitute parsley)
2 Tbsp. Organic Peanut or other High-Heat Oil (Sunlower, Sesame, etc.)
For the Mango Salsa —
1 Ripe Mango, chopped
1 Hot Pepper (Jalapeno or Serrano), chopped fine
1 Large Clove Garlic, Crushed
2 Tbsp. Scallion or Red Onion, chopped
2 Tbsp. Cilantro, chopped
2 Lime juice
1/4 Tsp. Salt
HOW TO MAKE IT:
For the Sweet Potato Cakes —
Step One: Skin and mash the sweet potato.
Step Two: Heat one tablespoon of the oil in a saute pan and add diced onions. Stir fry for about 2 minutes and add turmeric to coat. Reduce heat and allow to cook about 5 minutes more until onions are reduced. Do not burn the turmeric. You can add a tablespoon of water if it seems too dry.
Step Three: Add onions to sweet potato and mix well. Add all remaining ingredients except remaining oil and 1 Tbsp. flour. Adjust seasonings to taste, including salt and pepper if desired.
Step Four: Shape the sweet potato mixture into cakes about 3″ across. If too loose, add extra bread crumbs.
Step Five: Heat oil in a skillet until hot. Dip each cake in remaining flour on both sides and place in hot oil.
Step Six: Fry each cake about 5 minutes per-side until golden brown. Drain on clean paper bag or paper towel. Set aside or eat as is.
For the Mango Salsa —
Step One: Combine all ingredients and adjust seasonings.
Step Two: Chill for one hour or longer to blend flavors.
Enjoy with a crisp salad, a refreshing beverage and good company. 
Serves 2-4.