Description
These Savory Sweet Potato Cakes are a wonderful vegetarian option. They are easy to make and full of comforting flavor. You will enjoy these cakes as a light meal or a satisfying side dish.
Ingredients
Scale
- 2 large sweet potatoes, cooked and mashed (about 2 cups)
- 1/2 cup all-purpose flour
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chopped fresh chives (for garnish, optional)
- 2 tablespoons olive oil (for frying)
Instructions
- Combine the mashed sweet potato, flour, chopped onion, beaten egg, smoked paprika, garlic powder, salt, and pepper in a medium bowl. Mix gently until just combined. Do not overmix.
- Form the mixture into small patties, about 1/2 inch thick and 2 inches wide. You should get about 8 to 10 cakes.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the sweet potato cakes in the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
- Cook for 4 to 5 minutes on each side, until they are golden brown and heated through.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve warm, garnished with fresh chives if you like.
Notes
- Ensure your sweet potatoes are fully cooked and cooled slightly before mashing for the best texture.
- If the mixture is too wet to form patties, add flour one tablespoon at a time until the consistency is workable.
- You can bake these instead of frying; place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: Approx. 180
- Sugar: Approx. 4g
- Sodium: Approx. 150mg
- Fat: Approx. 6g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 4g
- Protein: Approx. 4g
- Cholesterol: Approx. 30mg