Shrimp mixed with sweet potatoes, garlic and jalapeno for a tasty, quick meal.
A Favorite Family Recipe
One of our hands-down favorite recipes is this one for shrimp cakes.
The base is made with sweet potatoes and they are seasoned with spices, jalapeno chiles, and cilantro.
Elise Bauer
You could also serve them on top of a leafy green salad.
A Freezer-Friendly Dish
If you love these shrimp cakes, stock your freezer!
Let them thaw overnight, and then reheat in a 350F oven for about 5 minutes until warmed through.
Elise Bauer
Try These Other Seafood and Fish Cake Recipes!
you might also roast the sweet potatoes in the oven, if you prefer.
Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes.
Elise Bauer
Let cool a few minutes.
Transfer to a small bowl, stir in sugar and salt.
This makes about half a cup.
Elise Bauer
Pierce sweet potatoes all over with a fork.
Bake in microwave for about 15 minutes until done.
Rub one tablespoon of oil over the unpeeled garlic cloves.
Elise Bauer
Cook in microwave a few minutes, until soft.
Let the garlic and sweet potatoes cool enough to handle.
Cut the sweet potato in half and use a spoon to scoop out the flesh.
Combine the cooked sweet potato and garlic in a bowl and mash until smooth.
Mix until well blended.
Use your hands to form the mixture into six patties, 3-inches in diameter.
Lightly dust the shrimp cakes in flour.
Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.
Place the shrimp cakes on a baking sheet.
Bake at 375F until heated through, about 5 minutes.
These taste great served with lemon, tartar sauce, and coleslaw.
