Sweet Potato Cakes Recipe

Introduction

Sweet potato cakes are a delicious and comforting dish that showcases the natural sweetness of sweet potatoes with a crispy golden exterior. They make a perfect side or snack that’s simple to prepare and full of flavor.

Ingredients

• 24 ounces sweet potatoes (washed, peeled, and cut into 3/4-inch cubes)
• Kosher salt and black pepper (to taste)
• 1/4 cup green onions (chopped)
• 1 large egg
• 1/3 cup panko bread crumbs
• 1 tablespoon fresh parsley (chopped)
• 2 tablespoons plain Greek yogurt
• 2 large garlic cloves (minced)
• Vegetable oil (as needed)

Instructions

1. Step 1: Place the sweet potato cubes in a pot and cover with water. Add a pinch of kosher salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. Step 2: Drain the sweet potatoes and transfer them to a mixing bowl. Mash until smooth and season with salt and black pepper to taste.
3. Step 3: Add the chopped green onions, egg, panko bread crumbs, parsley, Greek yogurt, and minced garlic to the mashed sweet potatoes. Mix well until all ingredients are combined evenly.
4. Step 4: Form the sweet potato mixture into evenly sized patties, about 2 to 3 inches in diameter.
5. Step 5: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Fry the patties for about 6 minutes on each side, or until they are golden brown and crispy.
6. Step 6: Remove the sweet potato cakes from the skillet and let them drain on paper towels briefly before serving.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the mixture before forming the patties.
• Use sweet potato fries or leftover mashed sweet potatoes to save prep time.
• Substitute Greek yogurt with sour cream or mayonnaise for a richer taste.
• Make these gluten-free by using gluten-free breadcrumbs or crushed nuts instead of panko.

Storage

Store leftover sweet potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through and crisp. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake sweet potato cakes instead of frying?

Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through, for a healthier alternative with slightly less crispiness.

How do I prevent sweet potato cakes from falling apart?

Ensure the mixture is well combined and firm enough before shaping. Using panko bread crumbs and egg helps bind the ingredients, and chilling the patties for 15 minutes before cooking can also improve their firmness.

Sweet Potato Cakes Recipe

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★★★★★

4.9 from 120 reviews

Deliciously crispy and tender sweet potato cakes made with mashed sweet potatoes, fresh herbs, and a hint of garlic, pan-fried to golden perfection. These versatile cakes make a wonderful appetizer, side dish, or vegetarian main that’s both flavorful and satisfying.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 medium-sized cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Sweet Potato Cakes

• 24 ounces sweet potatoes (washed, peeled, and cut into 3/4-inch cubes)
• Kosher salt and black pepper (to taste)
• 1/4 cup green onions (chopped)
• 1 large egg
• 1/3 cup panko bread crumbs
• 1 tablespoon fresh parsley (chopped)
• 2 tablespoons plain Greek yogurt
• 2 large garlic cloves (minced)
• Vegetable oil (as needed for frying)

Instructions

1. Boil potatoes: Place the sweet potato cubes in a pot, cover them with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, approximately 12-15 minutes.
2. Mash potatoes: Drain the cooked sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or fork. Season with salt and black pepper to taste.
3. Form patties: Add the chopped green onions, egg, panko bread crumbs, chopped fresh parsley, plain Greek yogurt, and minced garlic to the mashed potatoes. Mix everything together until well combined. Shape the mixture into evenly sized patties, about 3 inches in diameter.
4. Fry cakes: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Once hot, carefully place the patties in the skillet. Cook each side for about 6 minutes or until golden brown and crispy on the outside. Adjust heat as necessary to avoid burning. Remove from the skillet and place on paper towels to drain excess oil before serving.

Notes

• You can substitute plain Greek yogurt with sour cream or mayonnaise if preferred.
• For extra flavor, add a pinch of smoked paprika or chopped chives to the mixture.
• To keep the cakes warm while frying in batches, place them on a baking sheet in a preheated oven at 200°F (90°C).
• These cakes can be served with a dipping sauce such as sour cream, tzatziki, or a spicy aioli.
• Ensure the sweet potatoes are mashed smoothly to help the patties hold their shape during frying.

Keywords: sweet potato cakes, pan-fried sweet potato patties, vegetarian appetizer, crispy sweet potato cakes, easy side dish