Maple sweet potato cakes with curried greek yogurt
Cakes
For about 2/3 of my life, I thought that I didn't like sweet potatoes. Why were they so sweet? And why was that sweetness right there on my plate, mixing with the savory Thanksgiving goodies I enjoyed far more? It turned out that the only times I had ever even tried sweet potatoes were in casseroles that always included globs of brown sugar and those evil little mini-marshmallows. Again, I reiterate: Why were marshmellows on my plate next to my turkey and gravy? <br /> <br />I'm so glad that my mother-in-law doesn't keep marshmallows around. The first Thanksgiving I shared with her, she simply roasted a few sweet potatoes. No marshmallows. Because of her, I discovered that sweet potatoes deserved a second chance. The vegetable itself is absolutely delicious...it's what some people do to it that I don't like. <br /> <br />So, sweet potatoes: I'm sorry. Here, I've made some griddled cakes with shredded sweet potatoes mixed with just a smidge of maple syrup and some spices for a nice balance of spicy and sweet. And, because Greek yogurt goes with pretty much everything, I flavored it up with some curry powder for dipping. Any leftover potato cakes are great for breakfast or brunch the next day!
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