Crispy on the outside, tender and smoky inside — these Chorizo & Sweet Potato Cakes are pure comfort food with a kick. 🔥🥔
Made with a mix of roasted + grated sweet potato for texture, spicy chorizo, and plenty of herbs, they fry up like crab cakes but with a bold, Mexican-inspired twist. Don’t be afraid of that deep golden crust — it’s the sweet potato sugars caramelizing into flavor-packed crispiness. 😍
Perfect with a fresh avocado–cucumber–cabbage salad, pickled onions, salsa, or even a drizzle of hollandaise if you’re feeling fancy.
👉 Save this recipe for your next brunch, taco night, or whenever you’re craving something crispy, savor
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All right, bro. Even if you don’t like it, just pretend like you do. [Music] Now, you probably notice in a lot of my videos, I don’t salt the food that much, and that is not normal to anybody, but not normal for me. I really like my food salty. I am making this for uh some friends. We’re going to have a little brunch party. All right, we are done. All right. So, in this bowl, I got some grated raw sweet potato. Take out as much water as I can. Here, I’m going to add a sweet potato that has been cooked. All I did was boil this one. And now, we’re going to add all the chorizo grease and everything. Now, we’re going to add some cilantro, a tiny bit of flour, and then some panco. And now, we’ll just mix this up together. Now, we are going to add some eggs, but this is still really hot, and it’s just going to cook the egg, and we don’t want that. Let this cool down a little bit. Now, at this point, it’ll be a little bit too it’ll be a little wet. So, add So, we’re going to add some panko breadrumbs. All right. Now that we got this, we’re going to put this in the fridge for a little bit. One, let it cool down and also let it come together. And also to let all the flavors melt together and let the breadrumbs, the flour absorb all the liquid more. 30 minutes at least. Now, all you got to do is make patties basically. Think crab cakes. Not going to throw that many in here. I don’t want to crowd the pan. And all that is is grape seed oil. Now, the trick with this, you want to you don’t want to flip them until they have a nice crust on there. Once they do, it’ll be a whole lot easier to flip. Smoking. We are cooking with fire now. [Music] All right. So, I’m going to let these finish up, cook off the rest of them, and then tomorrow for our brunch, we’ll get everybody’s reaction and see if they actually like. Hopefully, they do, which I’m pretty sure they will. These things are amazing. [Music] So, this salsa that I made, it’s made from scratch. Oh, yeah. All right. So, guys, even if they’re terrible, you’re just going to have to be like, “Oh, they’re so good.” They totally didn’t give me children. I want Hey, uh Josiah, that was for everybody, bro.
Dining and Cooking