Ode to the Pineapple, chapter II

I made these at a potluck recently, and I think they went over quite well(I barely rescued a half of one from the platter).  This recipe is simple and doesn't take up too much time, and brings in a flavor profile reminiscent of southeast Asia meets the Caribbean.  The sweet potato gives a richness to the cake and pairs well with the curry spices, garlic, and herbaceous nuances of the minced coriander leaves and mint. Then the sauce brings it home with plump, juicy chunks of pineapple, the heat of the scotch bonnet, and sweet brown sugar touch. The contrast of the sweeter sauce and savory cakes are delightful to experience...In the pineapple season it can't be beat!  Let me know if you have any questions, and give me some feedback if you try this one out...

Sweet Potato Curry Cakes w/Sweet and Spicy Pineapple

makes about 10 cakes

For the cakes:
2 large sweet potatoes, peeled
3 yukon gold potatoes, peeled
1 Tbsp pressed garlic
1 Tbsp melted butter
1 egg
1/2 cup flour
1/2 bunch fine chopped coriander leaves
6-8 mint leaves minced
2 Tbsp curry powder
1 Tbsp cumin
1 tsp turmeric
salt and pepper as needed
Oil for frying(blended is my choice)

For the Pineapple Topping:
1 fresh whole pineapple, cored and trimmed, small diced
3-4 scotch bonnet peppers(depending on your tolerance for heat) slice down the side, but intact
1 serrano pepper, seeds and ribs removed, fine chopped
1 clove garlic crushed
1/2 of med red onion, small diced
1 Tbsp blended oil
1 Tbsp apple cider vinegar
juice of one large lime
1 cup packed light brown sugar
1 cup of water



To prep:

For the potato cakes, first shred the sweet potatoes and Yukon golds in to a large bowl , press out as much of the liquid as you can before you continue. Add garlic, butter, egg, spices, mint, coriander, and salt and pepper and mix thoroughly with your hands(get in there and get dirty!). Now toss in the flour and mix again.  Then heat about one cup oil in a 10 inch nonstick saute pan.  Form the potato mixture in your hands in to 3 inch cakes and place in hot oil. Pan fry for only a few minutes on each side and transfer to a lined baking sheet. Repeat this process adding more oil as needed until all the batter is gone.  Finish cooking the cakes in the oven at 375F for about ten minutes, or until cooked through.
For the sauce, begin by heating oil in large surface saute pan. Toss in your onion, serrano, and garlic and saute until garlic just begins to brown. Add the diced pineapple, as well as the scotch bonnets and continue to saute for another few minutes. Then add the vinegar and lime juice and toss thoroughly before adding the sugar and water. Turn heat to medium and reduce to sauce consistency stirring often to prevent the sugar from burning.

I always serve the sauce on the side to keep the cakes from getting soggy. Garnish with a little fresh mint or coriander leaf for color. Enjoy!