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.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: patties

Calories: 314kcal

Author: Betty Davies

Ingredients

4 sweet potatoes (around 1.75lb / 800g)
1 egg
4 green onions sliced
½ cup Italian seasoned breadcrumbs (60g)
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons sour cream
1 tablespoon oil for cooking

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