1-1/2 Sweet potatoes, peeled and cut into 1-inch cubes
2-1/4 tsp. Canola oil
¾ Fresh jalapeno chile, seeded and finely chopped
2-1/4 Green onions with tops, thinly sliced
1-1/2 Cloves garlic, minced
3/4 tsp. Brown sugar
1/8 tsp. Allspice
1 cup Isaly’s Chipped Chopped Ham, small diced.
Salt and pepper to taste
1 Mango, peeled, seeded and chopped
¼ cup Red bell pepper (finely chopped)
1 Green onion, chopped
2 tbsp. Cilantro, chopped
1 Jalapeno chile pepper, fresh, finely chopped
2 tbsp. Lime juice
1 tbsp. Lemon juice
½ cup Pineapple, chopped
Peel and cube the sweet potatoes.
Boil the sweet potatoes until tender and drain.
Mash the sweet potatoes.
Cut and prep the vegetables.
Sauté the green onion, garlic and chile until tender.
Add the green onions, garlic and chile mixture to the mashed sweet potatoes.
Mix in the brown sugar, allspice, and ham to the mixture.
Form into patty shapes.
Cook the cakes in a sauté pan until cooked and golden brown.
Peel and seed the mango and chop.
Cut and prep the rest of the vegetables.
Mix all ingredients in a medium-mixing bowl.
Chill. Serve along side pancakes cool or at room temperature