Vegetables/ Vegetarian & Vegan

Sweet Potato Cakes

Simple and quick to make, these delicious sweet potato cakes make for a wonderful addition to any meal. Pan fried for a crispy outside and soft and fluffy in the middle.
Four sweet potato cakes stacked on top of each other.

Last Updated on April 15, 2021 by Betty Davies

Simple and quick to make, these delicious sweet potato cakes make for a wonderful addition to any meal. Pan fried for a crispy outside and soft and fluffy in the middle.

Four sweet potato cakes stacked on top of each other with sour cream and chopped chives.

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Simple to make and bursting with flavor, these easy sweet potato cakes are a great side dish to serve with so many mains.

These sweet potato fritters are perfect in their simplicity. They are substantial and filling and will make a great alternative to mashed potato. Perfect to make if you have leftover sweet potatoes.

Be sure to check out my roasted potato salad and crispy potato slices too!

Why you will love this recipe!

  • Quick and easy: It takes no time at all to make these patties and because the sweet potato is already cooked, they only need a few minutes in the skillet to get crispy.
  • Make ahead: Make a double batch of these sweet potato cakes and enjoy them throughout the week!
  • Dietary information: These sweet potato cakes are vegetarian.
Sweet potato cakes topped with sour cream and chives.

Ingredients

  • Sweet potatoes: A great source of vitamins C and B6 as well as fiber and potassium. Their slightly sweet flavor really brings this side dish alive.
  • Egg: To bind the ingredients together. Use free run / organic eggs if you can.
  • Green onions: For a mild onion flavor. I like to use both the the green and white parts.
  • Italian seasoned breadcrumbs: The breadcrumbs in this recipe are essential as they help to absorb moisture and firm up the patties. The seasoned breadcrumbs eliminates the need for additional herbs and spices.
  • Salt and pepper: For seasoning.
  • Sour cream: I like to add a little sour cream for a rich and creamy flavor.

How to make sweet potato cakes

Be sure to scroll down for the full recipe!

  • Add all the ingredients to a large bowl (photo 1).
  • Mix together until well combined (photo 2).
  • Form the mixture into four patties (photo 3).
  • Cook on both sides in a skillet until browned (photo 4).
Four step by step photos to show how to make the recipe.

Recipe Variations

These sweet potato cakes are pretty delicious as they are, but you can easily adapt them to your taste and dietary needs.

  • Make them gluten free by using gluten-free Italian seasoned breadcrumbs.
  • Swap the green onions for chives or any other fresh herbs.
  • You can use plain breadcrumbs instead of seasoned if that’s what you have. If you do, you may want to add in a teaspoon of Italian seasoning or garlic powder.

Frequently Asked Questions

What’s the best way to cook the sweet potatoes?

You can either boil or roast the sweet potatoes. I prefer to roast them as the skins are then super easy to remove, but you can also peel them first and then boil them, which is quicker.

Boil: Peel the potatoes, cut into cubes and place into salted cold water. Bring to boil and cook until tender (about 15 minutes).
Roast: Preheat the oven to 400F / 200c. Place the potatoes on a baking sheet and cook til tender (about 45 minutes). Remove the skins.

However way you cook them, be sure to remove the skins as these can be tough to eat.

Can you make them ahead of time?

Yes, these are a great make ahead side. You can make the patties ahead of time and keep them covered in the fridge for a couple of days before cooking as per the recipe. Cook sweet potato cakes will keep well in the fridge for up to 4 days and can be heated through in the oven at 275F / 130c for 10 minutes until warmed through.

Can you freeze them?

Yes! You can freeze these sweet potato fritters either before or after cooking.

Uncooked: Freeze the patties solid on a parchment lined baking sheet, then transfer to a freezer bag or container. They will keep for 3 months. Thaw in the fridge before cooking as per the recipe.

Cooked: Let cool and freeze solid on a parchment lined baking sheet, then transfer to a freezer bag or container. They will keep for 3 months. You can thaw before reheating, or cook right from frozen at 400F / 200c for 10 to 15 minutes until warmed through.

A stack of sweet potato cakes with a lice taken out of the middle to show the fillings.

Serving Suggestions

These sweet potato cakes are perfect to serve with pretty much any weeknight meal, be it chicken, seafood, beef or veggie. Try them with:

They are great topped with a dollop of sour cream and freshly chopped chives.

Recipe Notes and tips

  • Don’t be tempted to use flour instead of breadcrumbs in this recipe. I made these with flour and they were very gluey in texture and had a strong floury taste.
  • Don’t have the pan on too high of a heat or the outsides can burn.
  • Don’t crowd the skillet. if your skillet is smaller, cook the patties in two batches. You may need to add a little more oil batches.
Close up of sour cream and chives topping the patties.

More Side Dishes

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Four sweet potato cakes stacked on top of each other.

Sweet Potato Cakes

Simple and quick to make, these delicious sweet potato cakes make for a wonderful addition to any meal. Pan fried for a crispy outside and soft and fluffy in the middle.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 patties
Calories: 314kcal
Author: Betty Davies

Ingredients

Instructions

  • Cook the sweet potatoes.
    Boil: Peel the potatoes, cut into cubes and place into salted cold water. Bring to boil and cook until tender (about 15 minutes). Mash.
    Roast: Preheat the oven to 400F / 200c. Place the potatoes on a baking sheet and cook til tender (about 45 minutes). Remove the skins and mash.
  • Add the mashed sweet potatoes and all of the other ingredients (except the oil) to a large bowl.
  • Mix to combine.
  • Form the mix into 4 patties.
  • Heat the oil in a skillet on a medium high heat. Cook the patties on both sides for 3 to 5 minutes until browned. Remove and serve.

Notes

  • Don’t be tempted to use flour instead of breadcrumbs in this recipe. I made these with flour and they were very gluey in texture and had a strong floury taste.
  • Don’t have the pan on too high of a heat or the outsides can burn.
  • Don’t crowd the skillet, if your skillet is smaller, cook the patties in two batches. You may need to add a little more oil batches.

Nutrition

Calories: 314kcal | Carbohydrates: 57g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 492mg | Potassium: 855mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32309IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 3mg

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