Shrimp and Sweet Potato Cakes with Chaote Slaw and Chipotle Sauce

Shrimp and Sweet Potato Cakes with Chaote Slaw and Chipotle Sauce
Photo by Noel Barnhurst

Ingredients

  • 2 tablespoons poblano chili
  • 8 ounces peeled cooked large shrimp
  • 2/3 cup panko (Japanese breadcrumbs)
  • Slaw Chayote
  • 4 tablespoons vegetable oil
  • 4 large garlic cloves
  • 2 tablespoons red onion
  • + 5 more ingredients
    • 2/3 cup fresh cilantro
    • All purpose flour
    • Chipotle Tartar Sauce
    • 1 pound tan-skinned sweet potatoes
    • 1 ½ teaspoons Latin Spice Mix

Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes...

View full recipe at Epicurious

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