Fried Sweet Potato, With Ginger - Delicious!

Ginger is perhaps more associated with Asian cooking. But it goes so well with sweet potato, we couldn't resist sharing a favorite recipe with you. And when it has a hint of spice as well, then it's even better!

This will make a beautiful side dish to go with almost any meat based main course. It is also good served with a light salad.

Sweet Potato With Ginger

Ingredients:

1 kg of sweet potatoes
50 g of butter
3 tablespoons of olive oil
2 cloves of garlic, crushed
2 tablespoons ginger root, peeled & chopped
2 teaspoon allspice powder
1 teaspoon of cayenne powder
1 pinch of salt
2 teaspoons fresh thyme, crumbled and some sprigs for decoration

Preparation:

Peel sweet potatoes and cut into bite sized cubes.
Melt the butter and oil in a large skillet.
Add potatoes and cook about 10 minutes, stirring often, until the tender but still firm.
Add garlic, ginger and allspice. Sauté 5 minutes, stirring often.
Add salt, cayenne pepper and fresh thyme.
Stir well for 1-2 minutes, then serve garnished with a few sprigs of thyme.

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Fried Sweet Potato Cakes

You can guarantee these will become a favorite with the children. Substitute regular potatoes if you don't have any of the sweet ones available, and add a bit of pumpkin or squash. That will give you a very similar look and taste to the orange sweet potato varieties.

Fried Sweet Potato Cakes

Serves: 8 (4 potato cakes per person)

Ingredients:

3 large sweet potatoes
2 medium eggs
2/3 cup chopped green onions
1 3/4 tablespoons flour
Pinch of sea salt
Pinch black pepper
1/4 cup vegetable oil
1 cup crème fraiche or sour cream
Finely chopped fresh chives

Preparation:

Boil the unpeeled sweet potatoes in a pot of sea-salted water for 12-14 minutes until you can easily press a fork through them. Drain and leave to cool in a fridge.
Once completely cooled peel the potatoes. The skin will fall off easily.
Shred the potato with a grater. Mix in the green onion, eggs, flour, salt, pepper and potato in a large bowl with your hands.
Form Ping-Pong size balls with the batter.
Heat a skillet with oil until it is splattering. Place several balls in the oil and flatten them with a spatula. Cook 3 minutes each side until golden brown. Add more oil and continue with the rest.
Garnish each Potato cake with a dollop of crème fraiche or sour cream and chives.
Serve immediately. Serve with a side salad for a full meal.