The spiciness of the dip complements the sweet potato flavor in these cakes.
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2 cups shredded sweet potato
1/2 cup bread crumbs
2 large Land O Lakes® Eggs, lightly beaten
6 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ranch dressing
1 tablespoon chipotle peppers in adobo sauce
Heat oven to 425°F. Line baking sheet with parchment paper; set aside.
Combine all potato cake ingredients in bowl; mix well. Drop batter onto prepared baking sheet, creating 16 mounds; flatten each with spatula. Bake 9-11 minutes or until potato cake is cooked and golden around edge and cheese is melted.
Combine ranch dressing and chipotle peppers in mini food processor bowl fitted with metal blade; process until smooth. Serve dip with potato cakes.
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