Past Recipes
Sweet Potato, Cheddar, and Corn Cakes

Sweet Potato, Cheddar, and Corn Cakes with Avocado and Arugula

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In these hearty individual cakes, sweet potato and corn are perfectly balanced with white Cheddar for a crunchy, golden brown patty that’s both sweet and savory. Garlic, chili powder, and smoked paprika add even more depth of flavor to the cakes, which are served over a lemony arugula and almond salad. And, because you can never have enough avocado, it’s sliced thin and served on top for a touch of creaminess.
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 930
  • Protein 25g
  • Total Carb 96g
  • Total Fat 55g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • avocado
    • 1
    • avocado
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • baby arugula
    • 3 ounces
    • baby arugula
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • scallions
    • 2
    • scallions
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • corn
    • 1 cup
    • corn
  • shredded white Cheddar cheese
    • 3 ounces
    • shredded white Cheddar cheese
  • garlic
    • 2 cloves
    • garlic
  • sweet potatos
    • 2
    • sweet potatos
  • cornmeal
    • 1/2 cup
    • cornmeal
  • lemon
    • 1
    • lemon
  • sliced almonds
    • 3 tablespoons
    • sliced almonds

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • eggs
  • 12" large nonstick pan

Allergens

Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Cook Sweet Potatoes

    Cook Sweet Potatoes

    Rinse all produce. Using a fork, pierce sweet potatoes all over. Place on a heatproof plate and microwave until beginning to soften, about 5 minutes. Flip and continue microwaving, in 5-minute intervals, until tender when pierced with a knife. Then, halve sweet potatoes lengthwise and scoop out flesh into a large bowl, discarding skins. Mash with a fork until smooth, then set aside to cool.

  2. Prepare Ingredients and Make Dressing

    Prepare Ingredients and Make Dressing

    While sweet potatoes cook, halve lemon. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. In a separate large bowl, whisk together 1 squeeze lemon juice, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Set aside. Separate 1 egg, placing yolk in a bowl and discarding white.

  3. Sauté Corn

    Sauté Corn

    Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add corn, spice mix, and garlic. Cook, stirring, until spices are fragrant and corn is bright yellow, 4-5 minutes. Season with ¼ teaspoon salt and pepper as desired, then transfer to large bowl with sweet potatoes. Wipe pan clean and reserve for Step 5.

  4. Form Sweet Potato Cakes

    Form Sweet Potato Cakes

    Place breadcrumbs on a large plate. Add Cheddar, cornmeal, scallions, and egg yolk to bowl with sweet potatoes and corn. Season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 6 equal cakes, about 1-inch thick. Dredge cakes in breadcrumbs, pressing to adhere.

  5. Fry Sweet Potato Cakes

    Fry Sweet Potato Cakes

    Pour enough olive oil into pan from corn to reach about ¼-inch up sides of pan, and place over medium heat. When oil is shimmering, add cakes, working in batches and adding oil as needed. Fry until crust is light brown and crispy and cakes are warmed through, 6-7 minutes per side (gently flip cakes—but if they fall apart anyway, just break them up and fry as a hash!). Then, transfer cakes to a paper towel-lined plate to drain.

  6. Toss Salad and Plate Cakes

    Toss Salad and Plate Cakes

    While cakes fry, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Pat arugula dry with paper towel and add to bowl with dressing, along with almonds. Toss to coat, then divide between serving plates. Top with sweet potato cakes and avocado, squeeze over juice of remaining lemon, and enjoy!

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