Whether you’re craving savory or sweet, these golden patties are the perfect treat!
If you’re like me and you’re seeking new ways to cook sweet potatoes, then add this recipe to your list! Sweet potato cakes are a great way to turn your sweet taters into a superb side or snack. They’re mildly earthy, soft, and oh-so-delicious! Green onion, garlic, and parsley complement the sweet potato perfectly with savoriness. Crispy golden brown on the outside and tender on the inside, they’re sure to please all kinds of palates, from kids to grown-ups.
Plus, the ingredients can easily be adjusted to suit dietary needs. For example, I prefer to make mine with gluten-free breadcrumbs or oat flakes. This does alter the texture but in a good way, making it heartier, and, in my opinion, more satisfying. I’ll be making this version for a holiday side this year, in place of the usual bland boiled sweet potatoes.
Not only are sweet potato cakes super tasty, they’re also affordable to make. With wholesome, easy-to-find ingredients (some of which might already be in your pantry), you can’t go wrong!
Sweet or Savory? Take Your Pick!
While this dish is traditionally served as a savory side or snack, you can sweeten the deal with a couple of adjustments and turn it into a dessert. Since sweet potato is so versatile, the trick to this transformation is in the seasonings. Simply replace the onions and garlic with 1/4 cup of raisins and 1 tablespoon of cinnamon, and omit the parsley. In one fell swoop, you can shift a savory side into a sweet dessert.
How to make ahead and store
You can prepare these ahead of time by forming them into patties and storing them in an airtight container in the fridge overnight. Pan-fry the next day according to recipe instructions. Leftovers can be stored in the same way for up to 4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F for 10 to 15 minutes.
Serving Suggestions
Enjoy sweet potato cakes with a dollop of Greek Yogurt Dressing or Homemade Hummus. If you’re serving these for a snazzy side at dinnertime, consider making your main dish either Instant Pot Steak, Cauliflower Steak for vegans, or Gluten-Free Mac and Cheese with Zucchini Noodles. Play with the possibilities, and enjoy!
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
- Place sweet potato cubes in a pot, cover with water, add salt, and bring to a boil over medium-high heat. Cook until tender.
- Drain the sweet potatoes and transfer to a mixing bowl. Mash until smooth and season with salt and pepper to taste.
- To the mashed sweet potatoes, add green onions, egg, bread crumbs, parsley, Greek yogurt and minced garlic. Mix until well combined. Form the sweet potato mixture into patties.
- Heat a skillet over medium heat and add vegetable oil. Cook each side for about 6 minutes until golden brown and crispy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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