Mashed Sweet Potato and Smoked Gouda Cakes

Place the potatoes and salt in a large saucepan and cover completely with cold water. Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork tender. Drain the potatoes.

Transfer the drained potatoes back into the saucepan and mash with a potato masher until smooth.

Place over low heat and cook for 2 to 3 minutes, stirring constantly to dry out the potatoes. Gradually stir in the butter and cream until well incorporated. Transfer to a clean bowl and stir in the flour and cheese. Season with salt, to taste.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Using a 1/4-cup measure, drop scoops of the potato mixture into the skillet leaving some space between each scoop. Gently smash them into a patty shape (see photo) and cook for 2 to 3 minutes per side, until golden brown. Remove cooked patties to a plate. Continue cooking the potatoes, adding more oil as needed.

To serve, top each potato cake with a dollop of sour cream and a few pomegranate seeds.