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!

[amd-recipeseo-recipe:37]

comment on this post

Sweet Potato Cakes (Makes 14-16 Cakes)

Prep Time: 110 mins Cook Time: 16 mins

nut free

Ingredients

  • 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

Preparation

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.

10. Serve.

* Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

37 comments

  • Karyn Blass

    could these be baked?

    leave a comment

  • Sharon

    Hi,

    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.

    Thanks!

    leave a comment

    • Catherine

      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?

      leave a comment

  • Sasha

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

    leave a comment

  • Carolina Nanny

    Sounds yummy.

    leave a comment

  • Mary

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

    leave a comment

    • Catherine

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

      leave a comment

  • Kat

    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.

    Thanks!

    leave a comment

    • Catherine

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

      leave a comment

  • Claire

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

    leave a comment

    • Catherine

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

      leave a comment

  • Adrianna

    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.

    leave a comment

    • Jahnavi

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

      leave a comment

  • Kristin

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

    leave a comment

    • Catherine

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

      leave a comment

    • Nikki

      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!

      leave a comment

    • Krissy

      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.

      leave a comment

  • Chrissie Czerwonka

    Do you think these would freeze ok?

    leave a comment

    • Catherine

      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.

      leave a comment

  • Nicki Rabbat

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

    leave a comment

    • Catherine

      Yes, you can use yams. Yum!

      leave a comment

  • Food On The Table

    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!

    leave a comment

  • Alex

    Too bad, the recipe came after the Canadian Thanksgiving.

    leave a comment

  • Rachel

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

    leave a comment

  • Christy

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

    leave a comment

  • Erin Banks

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

    leave a comment

  • Christine

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

    leave a comment

  • Dena

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

    leave a comment

  • Thanksgiving But Better Brian-Speaks

    [...] SWEET POTATO CAKES [...]

    leave a comment

  • Carrie

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

    leave a comment

    • January

      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.

      leave a comment

  • Yolanda

    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.

    leave a comment

  • Dawn A

    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!

    leave a comment

  • Snowci

    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! :)

    leave a comment

  • Susan

    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!!!!

    leave a comment

  • Athraa

    Can I skip the brown sugar and the cinnamon ?

    leave a comment

  • Rebekah

    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.

    leave a comment