Crispy Sweet Potato Cakes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
365 kcal
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Course
Side Dish
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Cuisine
North American
Crispy Sweet Potato Cakes Recipe
Description
This recipe begins by roasting sweet potatoes until tender, then peeling and mashing their flesh. The mixture is combined with almond flour and seasonings, including garlic and chives, to form a flavorful batter. Scooped and coated in panko crumbs, the cakes are pan-fried in butter to create a crisp, browned crust. The contrast between the soft interior and crunchy coating defines the texture of the dish.
The accompanying lemon sauce blends plain yogurt with lemon zest, juice, cilantro, salt, and pepper, providing a bright, creamy contrast to the savory cakes. These sweet potato cakes make a versatile side or light main dish, suitable for breakfast or dinner.
Ingredients
- 1 ½ lb sweet potato
- 1 teaspoon olive oil
- 1 cup almond flour
- 2 tablespoons chive can sub green onions, minced
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 3 cloves garlic finely minced
- ½ cup panko more as needed
- 4 tablespoons butter for frying
Lemon Sauce
- ½ cup PLAIN yogurt thick
- ½ lemon zest and juice
- 1 tablespoon cilantro minced
- 1 pinch salt sea salt
- 1 pinch black pepper sea salt
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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