Cajun Black Eyed Pea Sweet Potato Cakes
 
Prep time
Cook time
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Try these Cajun black eyed pea sweet potato cakes for good luck on new year's day! Cooked sweet potatoes and black eyed peas are seasoned with Cajun flavors and pan fried into delicious cakes. Serve them with a creamy yogurt dipping sauce!
Author:
Recipe type: Main or Appetizer
Cuisine: American
Serves: 12 cakes
Ingredients
  • ¾ cup sweet potato, diced (half a small)
  • ¾ cup red potato, diced (one small)
  • ⅔ cup red onion, diced (half a medium)
  • Splash olive oil
  • 1½ cups cooked black eyed peas or 15 oz can rinsed and drained
  • 1 large garlic clove, minced
  • ½ cup breadcrumbs
  • ½ tsp each: salt, black pepper, thyme, and smoked paprika
  • ⅛ tsp cayenne (or more to taste)
  • 1 large egg, beaten
Sauce
  • ½ cup plain yogurt
  • 2 tsp Louisiana style hot sauce
  • 1 tsp each: vegan Worcestershire sauce and Dijion mustard
  • 1 garlic clove, grated
  • pinch salt
Instructions
  1. In a large skillet over medium heat, combine sweet potato, red potato, onion, and a splash of olive oil. Cook stirring occasionally until the potatoes are soft and cooked through, 15-20 minutes.
  2. Combine cooked potatoes with black eyed peas and coarsely mash with a potato masher. Add garlic, bread crumbs, and seasonings (through cayenne). Taste test the mixture and increase salt and spices as necessary. Mix in egg.
  3. Divide the black eyed pea mixture into 12 portions. Shape each portion into a patty. Place as many patties as will fit into a hot skillet over medium low heat. Cook until golden brown on each side and firm, about 5 minutes per batch.
  4. Mix together all ingredients for the sauce.
  5. Serve sauce with hot cakes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/cajun-black-eyed-pea-sweet-potato-cakes/