ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Cakes with Chicken and Poblano Relish

Photo: Hector Manuel Sanchez
Active time 32 mins
Total time 47 mins
Yield

Serves 4 (serving size: 2 cakes, 1/2 cup relish, and about 1/3 cup chicken)

  Leftover roasted potatoes make the crispiest cakes, a great base for the chicken and zingy poblano topper.  

Ingredients

  • 2 poblano peppers, halved lengthwise and seeded
  • 2 cups multicolored cherry tomatoes, halved
  • 3/4 cup thinly vertically sliced red onion
  • 5 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 3 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled and mashed
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon ground red pepper
  • 2.1 ounces all-purpose flour (about 1/2 cup)
  • 1 large egg, lightly beaten
  • 6 ounces skinless, boneless rotisserie chicken breast, shredded and warmed
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 466
  • fat 21 g
  • satfat 3.4 g
  • monofat 14.6 g
  • polyfat 2.5 g
  • protein 20 g
  • carbohydrate 51 g
  • fiber 7 g
  • cholesterol 83 mg
  • iron 3 mg
  • sodium 464 mg
  • calcium 66 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.
  2. Place poblano peppers on a foil-lined baking sheet; broil 8 minutes. Wrap in foil; let stand 10 minutes. Peel and coarsely chop. Combine peppers, tomatoes, onion, 2 tablespoons oil, juice, and salt in a bowl. Combine potatoes, oats, red pepper, flour, and egg in a bowl.
  3. Heat 1 1/2 tablespoons oil in a large skillet over medium-high. Spoon about 1/3 cup potato mixture into pan. Repeat 3 times to form 4 cakes. Cook 3 to 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and potato mixture. Top cakes evenly with poblano mixture, chicken, and cilantro.