Sweet Potato Cakes

These Sweet Potato Cakes are soft on the inside, super crispy on the outside and truly appealing to kids and adults alike. They're a great side for the holiday dinner table, or any time of year, really! Sweet Potatoes are so naturally sweet this entire recipe only calls for one tablespoon of brown sugar, which is a win. It’s a sweet potato for the people who don’t love the super sweet casseroles that typically adorn the Thanksgiving table. I for one, love those, but it’s good to have options!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour 50 minutes

Cook Time: 16 minutes

Total Time: 2 hours 6 minutes

Servings: 6 servings

Calories: 267 kcal per serving

Ingredients

3 - sweet potatoes
1 - egg
½ tsp - ground cinnamon
1 tbsp - brown sugar
½ tsp - kosher salt
2 cups - panko or bread crumbs
vegetable or canola oil

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.

Nutrition