Name: Sweet Potato Cakes
Prep time: 1 h 50 min
Cook time: 16 min
Total time: 2 h 6 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 sweet potatoes; 1 egg; 0.5 tsp ground cinnamon; 1 tbsp brown sugar; 0.5 tsp kosher salt; 2 cups panko or bread crumbs; vegetable or canola oil

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Sweet Potato Cakes

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Ingredients

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Instructions

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Instructions

Preheat oven to 400 F.

Poke a few holes in the sweet potatoes and bake for 1 hour.

Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool.

Mix the egg, cinnamon, sugar, salt and ½ cup of panko or bread crumbs into the sweet potatoes.

Place the remaining 1 1/2 cups of panko or bread crumbs in a separate bowl.

For each cake, coat 2 tablespoons of the mixture with the panko and shape into small patties.

Heat 2 tbsp of oil in a skillet over medium heat and place the patties into the skillet.

Pan-fry for 4 minutes on each side until golden.*

Continue to pan-fry the remaining cakes with oil as needed.

Serve.

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Tips & Tricks (5)

Dry Your Sweet Potatoes Thoroughly 💧
After shredding, squeeze the sweet potatoes in a clean kitchen towel to remove excess moisture, which ensures maximum crispiness on the exterior and prevents soggy cakes.
Chill the Mixture Before Forming 🧊
Refrigerate your sweet potato mixture for at least 30 minutes before shaping into cakes—this helps them hold their form during cooking and prevents falling apart in the oil.
Double-Dredge for Superior Crunch 🥔
Dip each cake in beaten egg, coat with panko, then dip in egg again and re-coat with panko for an ultra-crispy, restaurant-quality golden crust.
Control Oil Temperature with a Thermometer 🌡️
Maintain your oil at 350-375°F using an instant-read thermometer to achieve crispy exteriors without burning while keeping interiors tender and moist.
Toast Your Cinnamon First ✨
Briefly warm the ground cinnamon in a dry pan before mixing it in to intensify its flavor and eliminate any staleness, elevating the overall depth of your cakes.