Crispy Sweet Potato Cakes Recipe

Name: Crispy Sweet Potato Cakes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 ½ lb sweet potatoes; 1 teaspoon olive oil; 1 cup almond flour; 2 tablespoons minced chives; 1 teaspoon each: sea salt and pepper; 3 cloves garlic; ½ cup panko; 4 tablespoons butter; ½ cup thick, plain yogurt; ½ lemon; 1 tablespoon minced cilantro; 1 pinch each: sea salt and pepper

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
365 kcal
Course
Side Dish
Cuisine
North American

Crispy Sweet Potato Cakes Recipe

Iris Warren

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These sweet potato cakes are soft on the inside, and perfectly crunchy on the outside. Serve them with a tangy lemon yogurt sauce as a delicious vegetarian appetizer or part of a main meal. They're easy to make, and they're ready in an hour!

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Ingredients

Servings

1 ½ lb sweet potatoes
1 teaspoon olive oil
1 cup almond flour
2 tablespoons minced chives can sub green onions
1 teaspoon each: sea salt and pepper
3 cloves garlic finely minced
½ cup panko more as needed
4 tablespoons butter for frying

Lemon Sauce

½ cup thick, plain yogurt
½ lemon zest and juice
1 tablespoon minced cilantro
1 pinch each: sea salt and pepper

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Instructions

Turn your oven to 425 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and rub the oil all over them. Place them on a baking sheet and put them in the oven - don't wait for it to preheat. Bake the potatoes for 35-45 minutes, or until they are soft.
While the sweet potatoes are cooking, whisk the sauce ingredients together in a small bowl.
Once sweet potatoes are cool enough to handle, peel off the skins then place the flesh in a large bowl. Add the almond flour, chives, salt, pepper, and garlic and mix until combined.
Place the panko in a shallow bowl. Working in batches using a ¼ cup measuring cup, scoop the sweet potatoes and drop them into the panko. Carefully coat them in the panko - they will be very soft.
Melt the butter in a medium frying pan. Working in batches, cook the cakes on medium heat for about 5 minutes on each side, or until the crusts are brown and crispy. Add more butter between batches, as needed. Place the cooked cakes on paper towels while you cook the rest. Serve them with the sauce on the side.

Nutrition Information

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Serving 1 serving = ¼ of the recipe Calories 365kcal (18%) Carbohydrates 78g (26%) Protein 11g (22%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 3mg (1%) Sodium 969mg (40%) Potassium 990mg (28%) Fiber 9g (36%) Sugar 13g (26%) Vitamin A 36284IU (726%) Vitamin C 16mg (18%) Calcium 142mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 365 kcal

% Daily Value*

Serving	1 serving = ¼ of the recipe
Calories	365kcal	18%
Carbohydrates	78g	26%
Protein	11g	22%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	3mg	1%
Sodium	969mg	40%
Potassium	990mg	21%
Fiber	9g	36%
Sugar	13g	26%
Vitamin A	36284IU	726%
Vitamin C	16mg	18%
Calcium	142mg	14%
Iron	3mg	17%