Sweet Potato Cakes Recipe

Introduction

Sweet potato cakes are a delicious and comforting way to enjoy the natural sweetness of sweet potatoes. Crispy on the outside and tender on the inside, these cakes make a perfect appetizer or side dish for any meal.

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 for frying

Instructions

1. Step 1: 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, about 15 minutes.
2. Step 2: Drain the cooked sweet potatoes and transfer them to a mixing bowl. Mash until smooth, then season with kosher 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 thoroughly until all ingredients are well combined.
4. Step 4: Shape the mixture into patties of your desired size, making sure they hold together well.
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 cakes from the skillet and drain on paper towels before serving warm.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the potato mixture.
• Try swapping Greek yogurt with sour cream or mayonnaise for a different tangy note.
• Serve the cakes with a dipping sauce such as aioli or a spicy ketchup for added zest.

Storage

Store leftover sweet potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain their crispiness, or warm in a toaster oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the sweet potato cakes instead of frying?

Yes, you can bake them at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through until they are golden and cooked through.

Can I make these gluten-free?

Absolutely. Simply substitute the panko bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers to keep the cakes light and crispy.

Sweet Potato Cakes Recipe

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★★★★★

4.4 from 73 reviews

These crispy and flavorful Sweet Potato Cakes make a perfect appetizer or side dish. Made with tender mashed sweet potatoes mixed with green onions, garlic, parsley, and Greek yogurt, then pan-fried to golden perfection, these cakes are both comforting and nutritious.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 cakes 1x
• Category: Side Dish
• 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 cubed sweet potatoes in a pot and cover with water. Add a pinch of kosher salt and bring to a boil over medium-high heat. Cook the potatoes until they are tender and easily pierced with a fork, about 12-15 minutes.
2. Mash Potatoes: Drain the cooked sweet potatoes well and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth and creamy. Season with kosher salt and freshly ground black pepper to taste.
3. Form Patties: Add the chopped green onions, egg, panko bread crumbs, chopped parsley, Greek yogurt, and minced garlic to the mashed sweet potatoes. Mix everything thoroughly until the mixture is well combined. Shape the mixture into evenly sized patties, about 3 inches in diameter and 1/2 inch thick.
4. Fry Cakes: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Once the oil is hot, carefully place the patties in the skillet. Cook each side for about 6 minutes or until golden brown and crispy. Avoid overcrowding the pan and adjust heat as needed to prevent burning. Remove the cakes and drain on paper towels to remove excess oil before serving.

Notes

• Use panko bread crumbs for extra crispiness.
• Ensure the sweet potatoes are well drained after boiling to prevent soggy patties.
• You can substitute Greek yogurt with sour cream if preferred.
• These cakes can be served with a dollop of extra Greek yogurt or a dipping sauce of your choice.
• For a gluten-free version, use gluten-free bread crumbs instead of panko.
• Leftover cakes can be refrigerated and reheated in a skillet for best texture.

Keywords: Sweet potato cakes, sweet potato patties, fried sweet potato, vegetarian side dish, crispy sweet potato cakes