Sweet Potato Cakes with Blackberry Tomatillo Salsa

I was recently asked why I tend to put fruit in my savory dishes so often. My first response was “I do?” And then I looked back through some recipes, and I realized…I do.

My book Meat on the Side is filled with things like grilled cheese containing raspberry jam and carbonara complemented by pears.

And my food blog seems to have a plethora of savory-yet-fruity concoctions, like my flatbread adorned with pickled strawberries or my cheesy egg frittata finished with grape compote.

I love the punchy contrast of sweet versus acid that fruit brings to a dish. And one of my favorite fruits is blackberries…

So when I thought about bringing my favorite berries to the dinner table, I immediately decided, “Challenge accepted!”

These sweet potato cakes are hearty and warm your belly with green chilies and a touch of spice. At the same time, the blackberry salsa livens up the party and makes each bite a little different from the last—and the next.

In the end you are left with (yet another!) amazing fruit + veggie combination.

Sweet Potato Cakes with Blackberry + Tomatillo Salsa

servings: 6 3- to4-inch cakes and about 3/4 cup salsa

Blackberry + Tomatillo Salsa:

  • ¼ cup quartered blackberries
  • 1 small tomatillo, finely chopped (about ¼ cup)
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon olive oil
  • ⅛ teaspoon kosher salt

Sweet Potato Cakes:

  • 2 medium sweet potatoes (about 1 pound)
  • 3 tablespoons olive oil
  • 1 large egg, lightly beaten
  • 3 tablespoons canned green chiles
  • 2 tablespoons all-purpose flour
  • 2 scallions, thinly sliced
  • 1 teaspoon kosher salt
  • ¼ to ½ teaspoon cayenne pepper (depending on how spicy you want the cakes)
  • ¼ teaspoon ground black pepper

Blackberry + Tomatillo Salsa:

  1. In a small bowl, combine the blackberries, tomatillo, pine nuts, feta, oil, and salt; stir to combine.

Sweet Potato Cakes:

  1. Preheat the oven to 400°F. Peel the sweet potatoes and chop them into ¾-inch pieces. Add them to a baking sheet and toss them with 1 tablespoon of the olive oil, then bake them until they
  2. are fork tender—about 30 minutes.
  3. Once they are done cooking, remove the sweet potatoes from the oven. In a large bowl, mash them with a fork or potato masher until they are mostly smooth but have some dime-sized chunks remaining. Then mix in the egg, chiles, flour, scallions, salt, cayenne pepper, and black pepper until combined.
  4. Form the potato mixture into ¼ cup-sized patties or cakes that are about ¼-inch thick. Then heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the cakes (about 3) to the skillet and sear them on both sides until they are golden brown—about 2 minutes per side. Then remove them from the pan and place them on a paper towel-lined plate to drain off any excess oil. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining cakes.
  5. Serve the cakes immediately, topped with the Blackberry + Tomatillo Salsa.
: @bluebirdandblackberries

: @bluebirdandblackberries

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