Sweet Potato Cakes

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!

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.

For These Sweet Potato Cakes You May Need……

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Equipment

• Non stick frying pan
• Baking tray
• Large mixing bowl
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Potato masher
• Wooden spoon

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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 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.Click to Tweet

Sweet Potato Cakes Recipe

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 then remove to fridge to give them time to firm up. Then wrap each potato cake individually in cling film and place in freezer.

To cook them once frozen, allow them to defrost first then re-heat in oven.

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! 🙂

Print Recipe

5 from 7 votes

Sweet Potato Cakes

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.

Prep Time20 mins

Cook Time1 hr

Course: Dinner, Side Dish

Cuisine: International

Keyword: easy potato cakes, healthy potato cakes, sweet potato cakes

Servings: 4 (2 cakes each)

Calories: 405kcal

Author: Neil

Equipment

• Non stick frying pan
• Baking tray
• Large mixing bowl
• Kitchen scale
• Chopping board
• Kitchen knives
• Measuring spoons
• Potato masher
• Wooden spoon

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 tbsp coriander freshly chopped
• Freshly grated salt and pepper
• 2 tbsp vegetable oil

Metric - US Customary

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

Calories: 405kcal | Carbohydrates: 65g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 418mg | Potassium: 966mg | Fiber: 9g | Sugar: 13g | Vitamin A: 35608IU | Vitamin C: 11mg | Calcium: 225mg | Iron: 3mg