She Strengthens

Sweet Potato Bliss: A Recipe to Obsess Over

Imagine a dish that combines the comfort of sweet potatoes with the bold flavors of Chinese sausage and spicy red curry paste. Sounds intriguing, right? The Myers + Chang cookbook brings us this incredible recipe for sweet potato fritters that will leave you craving for more.

The Perfect Blend of Flavors

These crispy fritters are packed with roasted sweet potatoes, Chinese sausage, scallions, and a hint of butter. The addition of spicy red curry paste gives them an extra kick. To take it to the next level, serve them with a side of Sriracha Aioli for a creamy and spicy contrast.

Flexibility is Key

Don’t worry if you can’t find Chinese sausage; you can easily substitute it with chopped bacon, chorizo, or ham. If you’re looking for a veggie version, simply omit the meat. Regular sweet potatoes or yams work beautifully in this recipe, but if you can get your hands on Japanese sweet potatoes, they’re highly recommended.

Get Ready to Indulge

This recipe yields 7-8 fritters and takes about 1 hour and 48 minutes to prepare, including roasting and cooling time. The active cooking time is only 25 minutes, making it a relatively quick and easy dish to prepare.

Ingredients:

• 2 medium sweet potatoes (about 1 1/2 pounds)
• 1/3 cup finely chopped Chinese sausage
• 2 scallions, white and green parts finely chopped
• 2 tablespoons unsalted butter, melted
• 1 tablespoon Homemade Red Curry Paste or jarred Thai red curry paste
• 1 1/2 teaspoons kosher salt
• 1 large egg
• 3/4 cup panko bread crumbs
• 1/4 cup vegetable oil, such as canola
• 1/2 cup Sriracha Aioli, or 1/2 cup mayonnaise mixed with 2 tablespoons sriracha

Instructions:

Roasting the Sweet Potatoes

Preheat your oven to 350°F and place a rack in the center. Roast the sweet potatoes directly on the oven rack for about 1 hour, until they’re completely cooked through.

Mashing and Mixing

Let the sweet potatoes cool, then peel and mash them with a fork until smooth. Add the sausage, scallions, butter, curry paste, and salt, and mix until well combined.

Shaping and Coating

Shape the sweet potato mixture into small cakes, about 2-3 inches round and 1 inch thick. Dip each cake in the egg to coat both sides, then in the panko crumbs, covering them completely.

Frying and Serving

Heat the oil in a large skillet over medium heat. Fry the fritters a few at a time until they’re golden brown on both sides, about 3 minutes per side. Drain on paper towels and serve hot with Sriracha Aioli.

More Sweet Potato Delights

If you’re looking for more savory sweet potato dishes, try our Sweet Potato-Star Anise Soup with Ginger recipe or our New Mexican Sweet Potato Latkes with Lime-Sour Cream Sauce recipe.