Sweet Potato Cakes with Mango-Pineapple Chutney

Name: Sweet Potato Cakes with Mango-Pineapple Chutney
Yield: makes 8 Servings
Ingredients: 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple; 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup); 1/2 cup sugar; 6 tablespoons white wine vinegar; 2 garlic cloves, pressed; 1 teaspoon ground cumin; 1 teaspoon cumin seeds; 4 whole cloves; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 8-ounce red-skinned sweet potato (yam); 1 8-ounce russet potato; 3 tablespoons grated onion; 2 large eggs, beaten to blend; 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish; 1 tablespoon all purpose flour; 2 teaspoons curry powder; 1 teaspoon sea salt; 2 tablespoons vegetable oil; 1 cup Greek-style yogurt

By Jill DupleixPhotography by Jamie Chung

January 24, 2010

Recipe notes