Baked Corn and Sweet Potato Cakes with Ají Dulce Scramble

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray with 1 tablespoon of vegetable oil.

2. 2

   2. In a bowl, mix the pre-cooked cornmeal, cooked mashed sweet potato, warm water, 1/2 teaspoon salt, and 1/2 tablespoon vegetable oil until you get a soft, shapeable dough. Let it rest for 5 minutes so the cornmeal can absorb the liquid.

3. 3

   3. Divide the dough into 8 equal portions and shape them into thick little cakes or tall discs with damp hands. Place them on the prepared tray.

4. 4

   4. Bake the cakes for 20 minutes at 200 °C / 400 °F, turning them halfway through, until firm and lightly golden on the outside.

5. 5

   5. While they bake, heat the remaining 1/2 tablespoon vegetable oil in a skillet over medium heat. Sauté the white onion and ají dulce peppers for 3 minutes until fragrant and tender.

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   6. Add the diced tomato and the remaining 1/2 teaspoon salt. Cook for 4 minutes, stirring, until the tomato softens and forms a juicy sofrito.

7. 7

   7. Beat the eggs in a separate bowl. Pour the eggs into the skillet and cook over medium-low heat, stirring gently, for 3 to 4 minutes until you have a creamy scramble. Stir in the chopped fresh cilantro at the end.

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   8. Serve 2 cakes per portion, topped with the ají dulce scramble and finished with grated fresh white cheese on top.