Spicy Sweet Potato and Shrimp Cakes

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 pound sweet potatoes or yams, cooked and mashed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 Tbsp. chopped fresh cilantro
1 egg
1/2 pound cooked shrimp, chopped
1/2 cup plain dry bread crumbs
2 Tbsp. finely chopped jalapeño chiles
1/2 tsp. salt
6-9 Tbsp. I Can’t Believe It’s Not Butter! Mediterranean Blend spread

Instructions:

In a bowl combine the sweet potatoes, red pepper, onion and cilantro. Stir in the egg, shrimp, bread crumbs, chiles and salt, then shape into 12 patties.

In a nonstick skillet over medium-high heat, melt 3 Tbsp. of the “I Cant Believe Its Not Butter!” spread and cook as many patties as you can fit in the skillet, flipping once, about 5 minutes or until the cakes are heated through. Repeat for any of the remaining patties.

Yields 12 servings.

Recipe from Latina Magazine.