Sweet Potato Cakes with Scallions, Cilantro, & Lime

What Thanksgiving food did you most enjoy eating this weekend? Leading up to the holiday, I took an informal survey of my friends and coworkers to see if I could find any common themes in favorite Thanksgiving foods. Not only were the answers all over the map (cranberries, mashed potatoes, stuffing, turkey, pumpkin pie, green beans) without a clearcut winner, I also got a few surprises—things I’ve as yet not eaten at Thanksgiving but that sound like a delicious way to celebrate. One of our interns at work told me that his favorite Thanksgiving food is egg salad. Another coworker said, “My whole family is vegetarian, so we order pizza. It’s so easy and relaxing not to cook!” I love this mix of individual and collective traditions, combined in whatever way works for each family. Here are a few of my favorite holiday recipes to prepare for my family:

Brussels Sprouts with Bacon and Chestnuts

Cornbread, Sausage, and Pecan Dressing

Pumpkin Cheesecake with Bourbon Sour Cream Topping

Now that Thanksgiving’s over, this recipe for sweet potato cakes works if you’re looking to use up leftover mashed sweet potatoes, but if that’s not part of your tradition (or if you ate all the sweet potatoes), it’s worth cooking and mashing some.

 Sweet Potato Cakes with Scallions, Cilantro, & Lime

• 3 cups mashed sweet potatoes, from about 3 medium sweet potatoes, at room temperature
• 1 small bunch scallions, chopped into 1/2-inch pieces (about 1 cup)
• 1/4 cup plus 2 Tbsp chopped cilantro
• 3/4 tsp salt
• Ground pepper
• 1/2 tsp ground allspice
• 1/2 tsp lime juice
• 2 Tbsp flour (use buckwheat flour for gluten-free option)
• 1 large egg
• 3 Tbsp olive oil, divided
• Crème fraîche, to serve
• Lime wedges, to serve

1. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add scallions and sautée, stirring frequently, until wilted and starting to brown, about 5 minutes. Set aside.
2. In a medium bowl, combine mashed sweet potatoes, cooked scallions, 1/4 cup cilantro, salt, a few grinds of black pepper, allspice, lime juice, flour, egg, and 1 Tbsp olive oil. Stir to combine thoroughly.
3. Wipe out large skillet. In the skillet, heat remaining 1 Tbsp olive oil over medium heat. Drop sweet potato batter onto the pan in 1/4-cup portions, flatten slightly. Cook until golden brown, about 3 to 4 minutes per side. Serve with crème fraîche, lime wedges, and remaining cilantro.