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Sweet Potato Cakes

Sweet Potato Cakes are easy and delicious! Simply mix mashed sweet potatoes with a few simple pantry ingredients and fry into patties.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 219 kcal
Course: Dinner
Cuisine: American

Ingredients

For the sweet potato cakes
  • 2 cups (550g) mashed sweet potatoes or 3 medium-sized sweet potatoes peeled, steamed and mashed
  • 2 spring onions chopped
  • 2 garlic cloves
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped red chilli or to taste
  • 1 cup (100g) breadcrumbs
  • 3 tablespoons all-purpose flour (plain flour0
  • 1 tablespoon olive oil for frying
To serve (optional)
  • egg
  • Pea puree

Instructions

    Cup of Yum
  1. Bake, steam, boil, microwave or pressure cook the sweet potatoes until soft, then mash or puree.
  2. Place the mashed sweet potato into a large bowl and mix well with the spring onions, garlic, parsley and chilli.
  3. Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.
  4. Roll into 4 large balls then pat down into cake shapes and dust each one with flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
  5. To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.
  6. If desired, top with a fried egg and some pea puree.

Notes

  • When forming your sweet potato cakes, form them all the same size and thickness so they cook evenly. 
  • When pan-frying, make sure you do not overcrowd the pan to prevent them from steaming. You may have to cook them in batches, adding more oil each time. 
  • The amount of flour and breadcrumbs needed depends on how much moisture is in your mashed sweet potatoes. You want the patty dough to be thick but not watery.
  • Don’t want to pan fry the sweet potato cakes?
  • Spray them with oil, then bake them on a baking sheet at 400F/200C for 20-25 minutes flipping halfway. 
  • Give them a sweet twist by replacing the savory seasonings with cinnamon and brown sugar. 
  • Make curry sweet potato cakes by mixing in your favorite dried curry seasoning.
  • When forming your sweet potato cakes, form them all the same size and thickness so they cook evenly. 
  • When pan-frying, make sure you do not overcrowd the pan to prevent them from steaming. You may have to cook them in batches, adding more oil each time. 
  • The amount of flour and breadcrumbs needed depends on how much moisture is in your mashed sweet potatoes. You want the patty dough to be thick but not watery.
  • Don’t want to pan fry the sweet potato cakes? Spray them with oil, then bake them on a baking sheet at 400F/200C for 20-25 minutes flipping halfway. 
  • Give them a sweet twist by replacing the savory seasonings with cinnamon and brown sugar. 
  • Make curry sweet potato cakes by mixing in your favorite dried curry seasoning.
  • Add some of your favorite shredded cheese for a cheesy sweet potato cake.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 236mg (10%) Potassium 306mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 9496IU (190%) Vitamin C 3mg (3%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 236mg 10%
Potassium 306mg 7%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 9496IU 190%
Vitamin C 3mg 3%
Calcium 77mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.