Although Sweet Potatoes in Orange Cups is my favorite, tried and true dish to serve at Thanksgiving, this year I wanted to try making something a little bit different. These Sweet Potato Cakes are soft on the inside, super crispy on the outside, truly appealing to kids and adults alike and the perfect solution for the members of my family (basically just my husband) who just can't deal with yet another year of a sweet potato side dish topped with marshmallows.
Sweet Potatoes are so naturally sweet this entire recipe only calls for one tablespoon of brown sugar.
Whether you decide to make these Sweet Potato Cakes for Thanksgiving or any time during the fall or winter, they are guaranteed to be a sure fire hit!
Sweet Potato Cakes (Makes 14-16 Cakes)
- 3 Medium sweet potatoes
- 1 large egg, whisked
- 1/2 Tsp ground cinnamon
- 1 Tbsp brown sugar
- 1/2 Tsp Kosher Salt
- 2 Cups Panko or Bread Crumbs, divided
- Vegetable or Canola Oil as needed
1. Preheat oven to 400 F.
2. Poke a few holes in the sweet potatoes and bake for 1 hour.
3. Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool.
4. Mix the egg, cinnamon, sugar, salt and ½ cup of panko or bread crumbs into the sweet potatoes.
5. Place the remaining 1 1/2 cups of panko or bread crumbs in a separate bowl.
6. For each cake, coat 2 tablespoons of the mixture with the panko and shape into small patties.
7. Heat 2 tbsp of oil in a skillet over medium heat and place the patties into the skillet.
8. Pan-fry for 4 minutes on each side until golden.*
9. Continue to pan-fry the remaining cakes with oil as needed.
* Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.