Sweet Potato Cakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/sweet-potato-cakes-recipe/
