Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of finely diced sweet potatoes, 0.25 cup masa harina, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper, 0.75 teaspoon salt, and 0.25 teaspoon black pepper, mixing until the sweet potatoes are evenly coated.

2. 2

   Form the seasoned sweet potato mixture into 12 small, thin patties, approximately 2 inches in diameter and 0.5 inch thick.

3. 3

   Heat 2 cups of vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

4. 4

   Carefully place 3-4 sweet potato patties into the hot oil, flash-frying them for 2-3 minutes per side until golden brown and tender, ensuring not to overcrowd the pan.

5. 5

   Remove the flash-fried sweet potato patties with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

6. 6

   In a small bowl, whisk together 0.5 cup sour cream, 2 tablespoons finely minced chipotle peppers in adobo, and 1 tablespoon fresh lime juice to create the chipotle crema.

7. 7

   Arrange the warm flash-fried sweet potato patties on a serving platter and drizzle generously with the chipotle crema and 0.25 cup chopped fresh cilantro before serving.