New Orleans Stuffed Sweet Potato Cakes

A Southern twist on traditional sweet potato cakes from New Orleans, stuffed with crispy bacon and creamy goat cheese, finished with a tangy remoulade sauce. Perfect for a vegetarian main course or as a side at a casual dinner party.

🛒 Ingredients

• 3 medium sweet potato
• 1 medium onion
• 4 cloves garlic
• 1 medium carrot
• 1 stalk celery
• 1/2 cup all-purpose flour
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup buttermilk
• 2 tbsp olive oil
• 4 slices bacon
• 1/4 cup goat cheese
• 1 cup remoulade sauce

👨‍🍳 Instructions

1. 1

   Peel the sweet potatoes and chop them into 1-inch pieces. Place them in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork.', "Drain the sweet potatoes and let them cool to room temperature.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.

3. 3

   In a separate skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate.

4. 4

   Add the cooked sweet potatoes to the skillet with the onion mixture and stir to combine.

5. 5

   In a large bowl, whisk together the flour, paprika, salt, black pepper, and cayenne pepper. Add the buttermilk and stir until the mixture is smooth.

6. 6

   Add the flour mixture to the sweet potato mixture and stir until just combined.

7. 7

   Add the crumbled goat cheese to the sweet potato mixture and stir until just combined.

8. 8

   Using your hands, shape the sweet potato mixture into 8 patties.

9. 9

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sweet potato patties and cook until they are golden brown and crispy on both sides, about 4-5 minutes per side.

10. 10

    Serve the sweet potato cakes hot with the remoulade sauce spooned over the top.

💡 Pro Tips

To make the remoulade sauce, combine 1/2 cup of mayonnaise, 1/4 cup of ketchup, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of chopped fresh dill in a bowl. Stir in 1 tablespoon of lemon juice and season with salt and pepper to taste.

📊 Nutrition per Serving