Sweet Potato Cakes

This 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

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Sweet Potato Cakes
Delicious. Simple. Flavorful. These sweet potato cakes are sure to be a hit!
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4-inch cakes
Ingredients
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4-inch cakes
Ingredients
Instructions
  1. Rinse the sweet potatoes, cut in the half lengthwise, and cook them in the microwave for 8-10 minutes or until very tender and falling apart.
  2. Cut potatoes into cubes and place into medium mixing bowl. The skins may need to be taken off and finely chopped separately. (Do include the skins in the cakes because that is where you will find the fiber and a many of the vitamins and minerals!)
  3. Add the onion, garlic, seasoning, flour, egg whites, chia seeds, and kale to the bowl.
  4. Mash everything together with a fork until well incorporated.
  5. By hand, form 3-inch diameter flat mounds/cakes .
  6. In a large skillet, heat the cooking oil over medium/high heat.
  7. Cook each sweet potato cake for 2-4 minutes per side.
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