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Yam Cakes Drizzled with Pepper Jelly

Yam Cakes Drizzled with Pepper Jelly

Yam Cakes Drizzled with Pepper Jelly
Yam Cakes Drizzled with Pepper Jelly
Yam Cakes Drizzled with Pepper Jelly
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Yam Cakes Drizzled with Pepper Jelly
Ingredients
  • 8 c. water
  • ¼ c. Steen’s Cane Syrup
  • 4-6 medium yams, peeled and coarsely shredded
  • ¼ c. golden raisins, finely chopped
  • ¼ c. chopped pecans or walnuts
  • ¼ c. finely crushed graham cracker crumbs
  • 2 t. firmly packed dark brown sugar
  • 1 large egg
  • 1 T. red pepper
  • Vegetable oil, for frying
  • ½ c. crème fraiche or sour cream or Greek yogurt
  • ½ c. or more of red pepper jelly, warmed
  • Chopped fresh chives, garnish
Instructions
  1. In a pot, bring 8 c. of water to boil with syrup added.
  2. Add yams and cook 10 minutes. Drain well.
  3. In large bowl, combine yam, raisins, nuts, graham cracker crumbs, brown sugar, red pepper and egg. Mix well.
  4. Form 6 large or smaller appetizer size patties and freeze until firm.
  5. In large skillet, pour 1” of oil and heat over medium temperature.
  6. When oil begins to shimmer, fry cakes in oil until golden brown on both sides. About 3-4 minutes per side.
  7. Drain on paper towel.
  8. To serve, top each cake evenly with a dollop of crème fraiche and drizzle the warm pepper jelly.
 

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