Sweet potato and millet cakes with poblano cream from Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other mild green chiles for poblano chiles, and jalapeño chiles for serrano chiles.

  • Barb_N on February 22, 2015

    I made these without the cream sauce, and used canned butternut squash. Served it along side stuffed onions (a la Ottolenghi) and with crisped Arabic bread topped with olive oil/za'atar/sumac. The cakes fell apart easily and were fairly bland (maybe that's why there is poblano cream to top). The crisped bread was the best part of the meal.

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