This sweet potato cake recipe is an old favorite. It is well balanced, combining carbohydrates, a bit of protein, some vegetables, and healthy fats. You can easily make substitutions, too. Exchange spices, leafy greens, onions or eggs with ease.
I have received some great feedback from people who have tried these sweet potato cakes. That is why I am reformatting the recipe. It just needed a little facelift. Check out what one reader has to say about these sweet potato cakes:
“WOW! These were DELICIOUS! I made half the recipe to try for the first time, and I wish I would have made the full recipe. They were gone so fast. Mark’s coworkers were jealous when he brought them to work the next day for lunch. I was out of red onions, so I substituted white onions, and it was delicious. Hayley has prepared easy step-by-step instructions to follow, which makes it so quick! I can’t wait to go get more sweet potatoes to make these again! I think these will be a great hit for a dinner party!” ↠ Rebekah Anderson