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

From the Cook

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Warning0 allergens identified

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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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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Sweet Potatoes Thoroughly 🥔
After shredding and squeezing out excess moisture, pat the sweet potatoes dry with paper towels to ensure maximum crispiness on the outside and prevent soggy cakes.
Chill the Mixture Before Cooking 🧊
Refrigerate your sweet potato mixture for at least 30 minutes before forming and cooking to help the cakes hold their shape and develop an even crispier crust.
Double-Dredge for Extra Crunch 🍞
Coat cakes in panko, then dip briefly in beaten egg, then coat in panko again for an incredibly crispy exterior that stays crunchy throughout eating.
Use Medium Heat for Perfect Texture ⚖️
Maintain medium heat rather than high to avoid burning the outside before the inside cooks through—aim for golden-brown color in 3-4 minutes per side.
Don't Skip the Kosher Salt Layer 🧂
Season the shredded sweet potatoes with kosher salt before mixing to draw out excess moisture and enhance natural sweetness, creating better texture and flavor balance.