We ate these sweet potato cakes with an asparagus and ricotta tart on a warm spring morning and it was the perfect start to a great weekend. Which bring me to the question:
Is there anything better than brunch, truly?
- Any type of food is acceptable: breakfast, lunch, soup, salad, even dessert
- Sleeping in
Brunch is my go-to gathering, because it’s easier to fit into busy schedules and allows for total food flexibility. From steak to pancakes and everywhere in between, it’s all appropriate for brunch. Plus, you know, sleeping in.
These sweet potato cakes also leave room for creativity with the toppings. It’s truly a blank slate for a number of toppings from savory to sweet (I’m thinking of a caramelized honey and nut topping next…). Personally, any combination of salmon and capers is bound to be delicious, so this was my first pick.
By serving the cakes DIY style, each person got to choose the amount of smoked salmon, scallion sour cream, and capers that was right for them. I went heavy on all 3, but Dan doesn’t like capers so he was able to leave them off entirely.