Sweet Potato Cakes
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Sweet Potato Cakes



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)

  • Prep Time: 1 hrs, 10 mins,
  • Cook Time: 16 mins,
  • Rating:
    Rate this recipe
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...


  • 3 medium sweet potatoes
  • 1 large egg, whisked
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 2 cups panko or bread crumbs, divided
  • vegetable or canola oil as needed


  1. 1. Preheat oven to 400 F.
  2. 2. Poke a few holes in the sweet potatoes and bake for 1 hour.
  3. 3. Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool.
  4. 4. Mix the egg, cinnamon, sugar, salt and ½ cup of panko or bread crumbs into the sweet potatoes.
  5. 5. Place the remaining 1 1/2 cups of panko or bread crumbs in a separate bowl.
  6. 6. For each cake, coat 2 tablespoons of the mixture with the panko and shape into small patties.
  7. 7. Heat 2 tbsp of oil in a skillet over medium heat and place the patties into the skillet.
  8. 8. Pan-fry for 4 minutes on each side until golden.*
  9. 9. Continue to pan-fry the remaining cakes with oil as needed.
  10. 10. Serve.
  11. * Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.
Sweet Potato Cakes

Nutrition Information

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  1. Rebekah

    February 25, 2015 at 10:07 am

    I actually am trying to bake them now. They are taking a long time but at least they aren’t burning, like they did both times I tried them in a pan.! I always have a hard time cooking something in a skillet without burning it (I am terrible at pancakes). I put them on parchment paper in a 400 degree oven and they are taking about 15 minutes a side to brown nicely.

  2. Athraa

    December 23, 2013 at 11:05 pm

    Can I skip the brown sugar and the cinnamon ?

  3. fbtena

    August 16, 2013 at 4:22 pm

    I don’t want to turn on my oven because it’s August. Can I steam the sweet potatoes instead. Will they have a different flavor?

    • catherine

      August 16, 2013 at 4:45 pm

      Steaming should work just fine!

  4. where to buy meyer lemons

    January 21, 2012 at 1:05 am

    In noticed you listed Canola oil. I have heard that Canola oil is more healthy than vegetable oils (which are high in omega-6 and considered inflammatory). Is this true do you happen to know?

    My family is on an anti-inflammatory diet and so I am trying to accommodate their dietary needs.

    Thank you for these terrific recipes.

  5. where to buy christmas dinner

    December 9, 2011 at 1:44 pm

    I love crispy and I love sweet potatoes. I can’t wait to try this out. Do you think it would make any difference if I used extra virgin olive oil instead of vegetable oil? My family is on an anti-inflammatory diet so I am trying to shift to healthier fare like EVOO. Anyway, Dr. Oz says we should use EVOO if we want to live longer.

    Thank you for this and on behalf of Susan, and Snowci and Dawn and everyone here who appreciates your blog a holiday toast to you and your family…

    Wishing you more happiness
    Than all my words can tell,
    Not just alone for Christmas
    But for all the year as well.


  6. Susan

    December 5, 2011 at 9:01 pm

    These patties were packed with flavor! Our grandchildren loved them and for a special treat I added a squirt of whipped cream just for fun after the patties cooled a little bit…thanks for a great recipe!!!!

  7. snowci

    November 24, 2011 at 7:19 pm

    I made these the other day, and my husband and one-year old loved them! My daughter has been very picky lately and had stopped eating sweet potatoes, but she gobbled these up. I did not have any problem with them falling apart at all. Thank you so mich for your wonderful recipes! :)

  8. Dawn A

    November 23, 2011 at 9:14 pm

    We made these the other day and they turned out beautifully. My kids ate them with maple syrup, while my husband and I liked them plain. A big yum. Now we’ll be making them for Thanksgiving too for our extended family. Thanks for the recipe!

  9. Yolanda

    November 18, 2011 at 10:10 am

    Made these yesterday and they tasted very good but the texture was not of a patty. They fell apart every time i turn them over and i ended up with a lot of small pieces.

  10. carrie

    November 16, 2011 at 3:25 pm

    what would you suggest substituting the bread crumbs/panko for my son can’t have gluten? would shredded coconut work?

    • January

      November 30, 2011 at 11:16 am

      I don’t think coconut would get crispy like panko would, but I can suggest using Chex cereal. They have Rice and Corn Chex which are both gluten free. You could crush them up and use to coat the sweet potato cakes.

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  12. dena

    November 16, 2011 at 9:39 am

    Is it possible to boil/pressure cook the sweet potatoes instead of baking them?

  13. Christine

    November 15, 2011 at 5:29 pm

    Do you think this will work with Butternut Squash???

  14. Erin Banks

    November 14, 2011 at 11:38 pm

    Mmm, I have a big, yummy purple sweet potato from the farmer’s market that would be beautiful in this dish!

  15. Christy

    November 14, 2011 at 10:07 pm

    These sound great. I think this will be part of dinner tomorrow. Thanks!

  16. Rachel

    November 14, 2011 at 7:36 pm

    These sound awesome…I think we’ll be trying them for thanksgiving this year :)

  17. Alex

    November 14, 2011 at 6:21 pm

    Too bad, the recipe came after the Canadian Thanksgiving.

  18. Food on the Table

    November 14, 2011 at 4:52 pm

    Yum! I’ve been looking for something to mix it up differently from the usual sweet potatoes + marshmallows dish. Must try it before Thanksgiving as a practice run!

  19. Nicki Rabbat

    November 14, 2011 at 4:09 pm

    Would I be able to substitute yams for the sweet potatoes?
    This sounds delicious; I can’t wait to try it!

    • catherine

      November 15, 2011 at 1:21 am

      Yes, you can use yams. Yum!

  20. Chrissie Czerwonka

    November 14, 2011 at 4:04 pm

    Do you think these would freeze ok?

    • catherine

      November 15, 2011 at 1:20 am

      I haven’t tried to freeze them, but you could try breading them, freezing them on baking sheets, putting them in zippper bags and then defrosting before pan searing.

  21. Kristin

    November 14, 2011 at 3:30 pm

    Can I substitute the egg for something else? My son is allergic .

    • Krissy

      November 15, 2011 at 2:33 pm

      Never say never. IMO theres a replacer for everything.
      Perhaps a little silken tofu would be just the right thing in this recipe? I believe its 1/4 cup tofu per egg.

    • Nikki

      November 14, 2011 at 7:51 pm

      Would a flax egg or chia egg work? Flax egg = 1T ground flax seed + 2-3 T water. Chia egg = 1 T chia seeds + 3 T cold water.

      These sound delicious!

    • catherine

      November 14, 2011 at 3:47 pm

      Unfortunately nothing, because you really need the binder, you can not use the egg and just pan fry it and see how they hold.

  22. Adrianna

    November 14, 2011 at 3:29 pm

    I only had one sweet potato left, and added butternut squash with a hint of maple syrup. Will let you know how it turns out.

    • Jahnavi

      November 14, 2011 at 6:25 pm

      Me too interested to know how it turned for you. I have some butternut squash puree in the freezer waiting to be used up :)

  23. Claire

    November 14, 2011 at 3:25 pm

    Any chance these can be reheated – they’d be a great addition to my dinner swap if they can!

    • catherine

      November 14, 2011 at 3:48 pm

      Yes they can! In the microwave, oven or toaster oven :)

  24. Kat

    November 14, 2011 at 3:22 pm

    Hi Catherine,

    Yet another fantastic sounding recipe, and sweet potatoes are absolutely a Top Ten food for me. Thanks!

    How do these do if made ahead and reheated? Do they lose their crispy texture? I was thinking of bringing these to a family dinner, but I would have to make the night before and then reheat once we’ve arrived – will that work?

    Please let us know what your experience is with re-heating.


    • catherine

      November 14, 2011 at 3:49 pm

      If you really want that crispiness, I would just heat them back up in an oven at 400 F for 4-5 minutes :)

  25. Mary

    November 14, 2011 at 3:21 pm

    For ease of prep for anytime – can you sub a can of sweet potato puree??

    • Siva

      December 8, 2012 at 2:13 pm

      I learned from my moehtr in law a long time ago to stab the hot potato with a fork in your left hand and use a serrated knife to peel the skin off the hot potato. She was very much a southern cook. hope someone finds this helpful. I do this for potato salad and also mashed potatoes. Keeps the potatoes from getting to watery with leaving the skin on during the boiling process.

    • catherine

      November 14, 2011 at 3:49 pm

      Not sure because the puree maybe too watery. You really want that feel of mashed potatoes

      • Jahnavi

        November 14, 2011 at 6:20 pm

        I have a pressure cooker.. can those be pressure cooked instead of baking? or will the taste be different for baked vs pressure cooked?

  26. carolina nanny

    November 14, 2011 at 1:22 pm

    Sounds yummy.

  27. Sasha

    November 14, 2011 at 10:15 am

    Sweet potatoes are already in the oven! Thank you ideas and inspiration.

  28. Sharon

    November 14, 2011 at 9:44 am


    What aprroximate weight of sweet potatoes are we talking here? Medium is a bit of a generic term, and Middle Eastern sweet potatoes are most likely a lot smaller than the American ones.


    • catherine

      November 14, 2011 at 1:59 pm

      I totally agree with you. It’s so hard to say small, medium and large. I got the sweet potatoes I used at Trader Joes. I would use about 1 lb of sweet potatoes. Does that help?

      • Sharon

        November 15, 2011 at 6:22 am

        That’s great, Catherine. Thanks

        • AudNoL

          October 6, 2013 at 5:37 am

          So glad someone asked the wgt. question- the sweet potatoes I happen to have in my pantry are enormous. So this helps! Thx.

  29. karyn blass

    November 14, 2011 at 6:27 am

    could these be baked?