Friday, October 1, 2010

Bal Arneson's Crispy Sweet Potato Cakes

I found this recipe a few weeks ago, after reviewing the mass of sweet potatoes I have acquired from the CSA. I love them, don't get me wrong, but I have there are limits to the ways to cook them.

Or I thought there was...

(Madison) Christine and I watched Bal Arneson's show on the Cooking Channel, and I saw this recipe (along with many many other delicious simple Indian-inspired recipes).

Best of all - gluten free! Yes, there is some dairy in the recipe, but very very little sour cream, which can be substituted with a soy equivalent. I did not include the cilantro either as I am not a huge fan. I substituted garam masala with Penzey's Sweet Curry, which was wonderful.

From Bal Arneson's Show Spice Goddess
To see the recipe on the Cooking Channel, click here


  • 2 cups cooked sweet potatoes
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons yogurt
  • 2 tablespoons grapeseed oil


Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.