5.0 from 105 votes
Crispy Sweet Potato Cakes Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 365 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.