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

Bal Arneson's Crispy Sweet Potato Cakes

To see the recipe on the Cooking Channel, click here

Ingredients

• 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

Directions

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.