Autumn Sweet Potato Cakes

I’m a little embarrassed to admit this, but I have become increasingly fond of frozen, bagged kale.

Yeah, I know.

But really, hear me out. First of all, it’s incredibly convenient and wildly versatile. Use it any way you would use frozen spinach or cooked fresh kale.

It’s cheap too. I’ve seen it at Trader Joe’s and Whole Foods, usually for around $1.50 for a 16-oz. bag. Even more awesome, the frozen kale stems that come with the leaves are little and tender and totally delicious. How many times have you de-stemmed a bunch of fresh kale only to find yourself left with a whole lot less edible kale than you remembered buying? Not the case with frozen kale, and I love any food that inhibits waste.

In these savory, decadent cakes, mashed sweet potatoes are transformed into a loaded latke of sorts, stuffed with some of my favorite fall flavors: cranberries, garlic, sage and, of course, kale. Serve them as a side dish with grilled meats, or as the main event, perhaps with some herbed white beans and a crunchy chopped salad.

Note: You could also make these using fresh, steamed kale or frozen, thawed and drained spinach.

Ingredients

Extra virgin olive oil pantry

1/2 medium onion, sliced into thin rings $0.50 for whole onion

3 medium garnet yams (orange sweet potatoes), peeled and diced $2

3/4 cup thawed frozen chopped kale, drained $1.50 for a 16-oz. bag

1 clove garlic, minced pantry

1/4 cup dried cranberries $2 for a 12-oz. bag

1/2 tsp each salt and pepper pantry

2 fresh sage leaves, minced $1 for a bunch

1 egg, lightly beaten $1.50 for 6

1/2 cup crumbled goat cheese or feta optional

1/8 cup flour (or more, as needed) pantry

Estimated cost of ingredients: $8.50

Directions

Heat 2 tablespoons olive oil in a medium frying pan over medium-low heat.

Add the sliced onions and let cook, stirring very occasionally (you want them to caramelize, so just leave them alone and you prepare and cook the cakes—about 30 minutes).

Meanwhile, bring a medium pot of salted water to a boil. Add the peeled, diced sweet potatoes and cover.

Let the sweet potatoes cook for about 8 minutes, or until forktender.

Drain the cooked sweet potatoes and transfer to a bowl. Mash with the back of a fork or a potato masher until mostly smooth.

Stir in the kale, garlic, cranberries, salt, pepper, sage, egg, goat cheese or feta (if using), and flour.

Stir gently to combine.

In a large, heavy-bottomed frying pan (or a flat griddle), heat 2-3 tablespoons of olive oil over medium heat.

Use wet hands to form patties of 1/4 cup sweet potato-kale mixture.

As you form patties, place the patties into the hot oil (you’ll need to work in batches so as to avoid crowding).

Cook the batches for 4-5 minutes on each side, making sure that a golden-brown, crisp crust forms on each side.

Drain the cooked cakes on paper towels and serve hot, topped with a few strands of caramelized onions.

Serves 4-6

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