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!
Ingredients
- 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
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.
- * Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.
Nutrition
Calories: 90kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 220mg | Fiber: 2g | Sugar: 3g
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