Get a first look inside Aurora Satler’s new book, The Ultimate New Mom’s Cookbook, with these two incredible recipes. The first, a sweet potato puree recipe for your baby, can be transformed into her southwest sweet potato cakes that can feed the whole family. For more incredible recipes like these, check out her new book, and for her tips on how to find time to create these amazing recipes, take a look at our exclusive interview linked below.
Sweet Potato Puree
MAKES 5 CUPS (1 L)
The roasting helps caramelize the sweet potatoes and makes them extra delicious. This puree mixes very well with meats later down the road once you begin combination purees with your child.
2 medium to large sweet potatoes
1¼ cups (296 ml) water
Preheat your oven to 400°F (204°C).
Line a baking sheet with aluminum foil. Prick the sweet potatoes several times on both sides and bake on the sheet for 45 minutes. Allow to cool then remove the skin and puree in a blender adding water slowly, until completely smooth. (If you’re using smaller sweet potatoes, use less water.) Freeze in individual portions or allow to cool before serving.
Southwest Sweet Potato Cakes and Black Bean Salsa Fresca
MAKES 12 CAKES
Vegetable cakes are a great way to get your kids, or yourself, to eat more vegetables. My parents used to make us corn fritters, and I’ve always had a soft spot for latkes. These cakes are perfect for leftover mashed sweet potatoes and pair perfectly with Black Bean Salsa Fresca to make them a more substantial meal.
Nervous about the butter in this recipe? Don’t be! Fat-soluble vitamins (A, D, E and K) are absorbed better when consumed with fat. And since sweet potatoes are packed with vitamins, let’s make the most of them!
BLACK BEAN SALSA FRESCA
2 cups (320 g) small diced plum tomatoes (4 plum tomatoes)
½ cup (80 g) finely diced red onion
1½ limes, juiced
1 small jalapeño, seeded, deveined and minced, optional
1 cup (16 g) cilantro leaves, chopped
½ tsp salt
1 tbsp (15 ml) olive oil
1 clove garlic, minced
½ cup (90 g) black beans
SOUTHWEST SWEET POTATO CAKES
2½ cups (637 g) mashed sweet potatoes (2 large sweet potatoes)
½ cup (62 g) all-purpose flour
¼ cup (12 g) sliced scallions (2 large scallions)
¼ tsp smoked paprika
¼ tsp cumin
¼ cup (30 g) grated cheddar cheese
4 tbsp (57 g) butter for frying, divided
TO MAKE THE BLACK BEAN SALSA FRESCA
In a medium bowl, combine all the ingredients and stir until mixed. As this salsa sits, the tomato juice makes it a bit watery. For easiest serving, drain with a slotted spoon before adding to the sweet potato cakes. Set aside or refrigerate until ready to serve.
TO MAKE THE SOUTHWEST SWEET POTATO CAKES
In a large bowl, mix the sweet potatoes, flour, scallions, paprika, cumin and cheese together. Stir until well combined. Add 2 tablespoons (28 g) of butter to a large frying pan and heat until melted. Using wet hands, take a spoonful of sweet potato batter and pat into a thin, 3- to 4-inch (7.5- to 10-cm) diameter disc. It doesn’t have to be perfect. The batter will be a little sticky. You can spoon the batter into the pan and use a fork to mash it down. But it is important to keep it thin. Work in batches to prevent overcrowding.
Fry the cakes for 2 to 3 minutes per side on high until they’re a deep golden brown. The cheese may cause them to stick a little to the pan, so use a nonstick pan and plenty of butter.
Remove the cooked cakes to a plate and repeat with the batter until all the cakes are cooked. Serve warm with Black Bean Salsa Fresca.
Check out our wonderful chat with Aroura HERE!