Sweet potato cakes are delicious and easy to make. They are great served as a main meal with a green salad or as a side dish. The recipe makes 8 cakes.
Folks, these sweet potato cakes are a great (and cheap) way to make a filling main meal or side!
You guys loved my leftover mashed potato cakes recipe so if you've leftover sweet potato mash then you can make this straight away.
Or they're equally easy to make if you don't have leftover mash. You just bake the whole sweet potatoes first.
They're so tasty and can easily fit in with your schedule when you arrive home from work.
As soon as you get in, stick the oven on. Then bake the sweet potatoes. This takes about 45 minutes, allowing you to get on with other things.
Then when they've cooled just mash the potatoes and mix the rest of the ingredients in.
Form 8 patties with your hands and lightly fry these in a saucepan. Then you're good to serve with a simple side.
It's just as well there's two potato cakes each to feed four, as they won't last long!
There is another way to do the sweet potatoes if you wanted to.
That would be to peel them first then boil them.
As I've said before, I always look for easier ways to do things.
I find it so much quicker to just bake the potatoes and then tear off the skins when they've cooled.
Plus if you're too hungry to wait until the meal is ready, these potato skins make a great quick healthy snack!
Whilst these sweet potato cakes are easy to make you do have to be a little more careful with them than normal mashed potato cakes.
They're a little more fragile, so when cooking them in your frying pan watch they don't fall apart.
If you do find that the mashed potato mixture is too wet you could add some more breadcrumbs to it to firm it up a little, or even some plain flour.
This sweet potato cake recipe makes a delicious great side dish to any meal and are completely versatile too.
You can easily make this sweet potato cakes recipes into vegan sweet potato cakes. Just substitute the cheese and egg with vegan alternatives!
Whether you choose to make these sweet potato cakes as a family dinner or as a delicious side you'll definitely want to add the recipe to your list of leftover sweet potato recipes.
The recipe uses simple ingredients and can easily be customised into so many different flavors to suit your own individual tastes.
Jump to:
Ingredients
- Sweet Potatoes
- Grated Low Fat Cheddar Cheese
- Onion
- Garlic Clove
- Breadcrumbs
- Egg
- Freshly Chopped Coriander
- Freshly Grated Salt and Black Pepper
- Vegetable Oil
See recipe card for quantities.
Substitutions
- Sweet Potatoes
- Grated Low Fat Cheddar Cheese - it's fine to use full fat it just means the nutrition facts below will be incorrect and this is then less of a healthy eating choice.
- Onion - chopped spring onions / green onions could also be used.
- Garlic Clove
- Breadcrumbs
- Egg - vegans substitute with Flaxseed Egg.
- Freshly Chopped Coriander - you could use freshly chopped parsley instead.
- Freshly Grated Salt and Black Pepper
- Vegetable Oil - you could use olive oil instead.
How To Make Sweet Potato Cakes
Detailed instructions for this easy recipe are in the recipe card below. But here is a quick step by step guide of how to make these delicious sweet potato cakes:
- Preheat oven to 220C Fan.
- Bake sweet potatoes. Remove skin and mash in a large bowl.
- Add rest of ingredients except the vegetable oil and season to taste.
- Gently over a medium heat, heat the vegetable oil in a large non-stick pan / nonstick skillet.
- Form individual patties using your hands. Cook on each side fo 3 minutes.
- Serve as a main dish or side
Equipment
For These Sweet Potato Cakes You May Need……
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
I use my Jamie Oliver Small Platter White dish here in this scallops recipe for serving.
As it's made of Porcelain it's pretty hard wearing as well as being microwave and dishwasher safe.
You'll see me using this serving dish in many of my other recipes.
Sweet Potato Cakes Freezing And Reheating Instructions
- You can easily heat up any lefover sweet potato cakes in the oven the next day.
- They can be frozen too. Once cooked allow the patties to cool. Place in an airtight container in the fridge to give them time to firm up. Then wrap each potato cake individually in cling film / plastic wrap and place in freezer.
- To cook them once frozen, allow them to defrost first then re-heat in oven on a baking tray.
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Other Potato Cake Recipes You Might Also Like
- Leftover mashed potato cakes is a great recipe when you’re wondering how to use up those leftover mashed potatoes! Create delicious and healthy oven baked mashed potato cakes for dinner with minimal ingredients!
- Tuna sweetcorn cakes are a great way of using up leftover potatoes to create an amazingly simple and filling quick healthy meal. Being oven baked instead of fried these delicious healthy cakes are lower in calories and fat too!
- Quick healthy fish cakes are really easy to make and delicious too. At only 128 calories each, this healthy fish cakes recipe makes 8 fishcakes packed full of flavour.
Sweet Potato Cakes Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 1 kg sweet potatoes
- 100 g gated low fat cheddar cheese
- 1 small onion finely diced
- 1 large clove of garlic crushed
- 60 g breadcrumbs
- 1 egg lightly beaten
- 1 tablespoon coriander freshly chopped
- Freshly grated salt and pepper
- 2 tablespoon vegetable oil
Instructions
- Pre-heat oven to 220C
- Bake the sweet potatoes. Do this by cleaning them first then prick holes with a fork in them. Then place them directly on a shelf in your oven with a tray underneath to catch any drips. Bake until tender, about 45 to 50 minutes. Once cooked allow them to cool. Tear off the skin and put the potato into a mixing bowl.
- Mash the sweet potatoes with a potato masher until smooth.
- Add cheese, onion, garlic, breadcrumbs, and egg to the mashed potato and mix well together.
- Sir in the coriander and season to taste.
- Gently heat 1 tablespoon of the vegetable oil in a non-stick frying pan
- Form 4 sweet potato patties from the mixture with your hands and cook the patties for about 3 minutes on each side. Then add the remaining vegetable oil and do the same with the rest of the mixture to create 8 sweet potato cakes.
- Serve with a green salad and some coleslaw like my cabbage and radish slaw.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this sweet potato cakes recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Eha
Now why had I not thought of that ? Love sweet potatoes and work from home with my office one room away from my kitchen ! No logistical problems either, even on a busy day ! The cheddar, onion and coriander will make the tubers sing . . . may add an extra bit of garlic . . . and this should be enough for a main meal with plenty of green leaves on the side - thank you !!!
Neil
Thanks Eha. Glad you like it! 🙂
Katerina
Mmm, these look absolutely delicious, Neil! I like the idea of making a whole bunch of these and freezing half for later - or even pre-baking the sweet potatoes the day before and having the mash ready to go in the fridge. Sweet potatoes are so delicious and nutritious, I am currently obsessed! Thanks for sharing these, I love the idea and my kids really enjoy anything in a patty form - so I am sure they would be winners all around! Happy Thursday!
Neil
Yes these are definitely a great idea for kids Katerina. You could even sneak in some extra veggies into the patties before cooking them too!
David @ Spiced
What a fun idea, Neil! We often make something similar when we have leftover mashed potatoes, but I've never tried it with sweet potatoes - and I've certainly never made these as the 'star' of the recipe. (They've always been made as a way to use up leftovers.) Making a salad topped with these sweet potato cakes sounds delicious - and healthy, too!
Neil
These sweet potato cakes are softer than normal white potatoes, that's really the only difference here David so a little more care is required in the pan to stop them falling apart. But they're definitely yummy!
ChefMimi
These look wonderful! I usually grate my veggies for fritters or pancakes. But I like the idea of using mash! And way easier!
Neil
Thanks Mimi. These sweet potato cakes are very similar mashed to being grated. Just not as coarse.
Ben | Havocinthekitchen
How lovely! I love sweet potatoes, but I (almost) always prefer them savoury, herbaceous, and salty - just to balance out their natural sweetness. And I think you've nailed this task; they look and sound delicious.
Neil
Thanks Ben! Feel free to make these more savoury, herbaceous and salty if you wish. Sounds delicious! 🙂
Shashi
These sweet potato cakes are so delicious! I especially love your addition of coriander to them - a nice bit of complex smoky flavor! And I love that they can be frozen though in all honesty, I don’t think there’d be any leftover to freeze if I made these! Thank you for this awesome recipe Neil!
Neil
Thanks Shashi. You're welcome. Yes the coriander does give them a nice smoky like flavour. I'm lucky that we have 2 left frozen in our freezer from that batch I photographed, for dinner tonight!