Sweet Potato Cakes (Makes 14-16 Cakes)

Prep Time: 110 mins Cook Time: 16 mins

nut free


  • 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.

10. Serve.

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