The tuber we know as a yam in the U.S. and Canada is actually a sweet potato. Real yams grow in Africa and similar climates and can grow up to 8 feet in length and can weigh over 250 pounds! I created this for our Thanksgiving meal replacing the sticky sweet candied yams and mashed potatoes on our plate. The yam cakes received rave reviews at our dinner table and my wife Val said these should be elevated from a side dish to a meal. Either way I hope you’ll enjoy them as much as we did. This recipe is Gluten-free and ovo vegetarian.
Potato Yam Cakes
Yield: 9 yam cakes
1 medium to large yam (sweet potato)
2-3 medium Yukon Gold potatoes
1 medium yellow onion
1 cup Egg Beaters™ or equivalent
1 1/2 cups garbanzo flour (besan)
4 tablespoons canola oil
1 tablespoon Kosher salt
½ teaspoon fresh ground black pepper
Peel sweet potato and wash Yukon gold potatoes but leave the skin on. Shred sweet potatoes, onion and Yukon gold potatoes in a food processor or mandoline and place in a large mixing bowl. Add egg, garbanzo flour, and seasonings and mix thoroughly. Heat canola oil in a frying pan medium heat. Spoon mixture into pan and flatten with a spatula to form your cakes. Cook till golden brown on each side, drain on a paper towel and serve.
Great with homemade cranberry sauce, chutney or applesauce.
© 2010 Aron David Bradley