Sweet Potato Corn Cakes with Tamarind Bacon Avocado

Introduction:

Elevate your breakfast or brunch with these delectable sweet potato corn cakes, topped with tangy tamarind bacon and creamy avocado. A vibrant combination of flavors and textures, this dish is both satisfying and nutritious.

Ingredients:

For the Sweet Potato Corn Cakes:

* 2 medium sweet potatoes, peeled and grated
* 1 cup corn kernels (fresh or frozen)
* 1/2 onion, finely chopped
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg
* 1/2 cup milk

For the Tamarind Bacon:

* 1 pound bacon
* 1/2 cup tamarind paste
* 1/4 cup brown sugar

For the Avocado Topping:

* 1 ripe avocado, sliced
* 1/4 cup red onion, thinly sliced
* Cilantro leaves, for garnish (optional)

Instructions:

Make the Sweet Potato Corn Cakes:

1. In a large bowl, combine the grated sweet potatoes, corn kernels, onion, flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk.
3. Add the wet ingredients to the dry ingredients and mix until just combined.

Make the Tamarind Bacon:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the tamarind paste and brown sugar.
4. Brush the tamarind mixture over the bacon.
5. Bake for 20-25 minutes, or until the bacon is crispy.

Assemble the Dish:

1. Heat a griddle or frying pan over medium heat.
2. Drop 1/4 cup of the sweet potato corn batter onto the hot griddle.
3. Cook for 2-3 minutes per side, or until golden brown.
4. Top each corn cake with tamarind bacon and avocado slices.
5. Garnish with red onion and cilantro leaves, if desired.

Tips:

* For a crispy exterior, make sure the griddle is hot before adding the batter.
* If you don't have tamarind paste, you can substitute it with lemon juice or vinegar.
* You can add other toppings to your corn cakes, such as salsa, sour cream, or cheese.

Nutritional Information:

This dish is packed with nutrients, including:

* Sweet potatoes: Rich in vitamins A, C, and beta-carotene
* Corn: High in fiber and antioxidants
* Avocado: Excellent source of healthy fats and potassium

Conclusion:

Sweet potato corn cakes with tamarind bacon avocado are a delightful and nutritious way to start your day. The sweet and savory flavors complement each other perfectly, creating a dish that is both satisfying and guilt-free. Whether you're entertaining guests or enjoying a leisurely weekend brunch, this recipe is sure to impress.