Sweet Potato Cakes
Sweet potato cakes combine creamy sweet potatoes and savory herbs, offering a deliciously moist texture and hearty flavor, perfect for brunch or comfort meals.
Ingredients
- 5 large white potatoes, peeled and diced ⓘ
- 6 to 8 large sweet potatoes, peeled and diced ⓘ
- 1/2 cup bread crumbs ⓘ
- 1 tablespoon mayonnaise ⓘ
- 1/4 cup skim milk ⓘ
- 1 1/2 teaspoons chives, freshly chopped or dry seasoning ⓘ
- 1 small onion, finely diced ⓘ
- 3/4 teaspoon black pepper ⓘ
- 1 cup shortening ⓘ
- 2 eggs, beaten ⓘ
- 1 cup milk ⓘ
- 1 small onion, grated fine ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 1/2 cups flour ⓘ
- 3 to 4 c. cold, mashed potatoes ⓘ
- 2 eggs, beaten ⓘ
- 1 c. milk ⓘ
- 1 small onion, grated fine ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper
- 1 1/2 c. flour ⓘ
Instructions
- Put the pan drippings or shortening in a large frying pan and heat on low.
- Prepare the mashed potatoes by mixing cold, mashed potatoes with beaten eggs, milk, grated onion, salt, and pepper.
- Add flour, bread crumbs, chopped chives, and diced onion to the potato mixture and stir until well combined.
- Shape the mixture into cakes or patties.
- Place the cakes in the heated pan and cook until golden brown on both sides, about 3-4 minutes per side.
- Serve hot with your favorite toppings or sides.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise and using olive oil instead of shortening. If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the mixture. Ensure that your potatoes are well-drained to avoid a watery cake. You can use leftover mashed potatoes from last night's dinner to save time.
Serving Suggestions
These sweet potato cakes are delicious served with a dollop of sour cream or a tangy yogurt sauce. They pair beautifully with a fresh salad, such as Summertime Broccoli Salad, or can be enjoyed as a side dish with grilled meats from your favorite pork recipes. For a heartier meal, serve alongside a bowl of Track Soup.
Storage & Reheating
Store any leftover sweet potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side, or until warmed through and crispy. Alternatively, they can be reheated in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Cakes contains roughly 2636 calories, with 56g protein, 432g carbohydrates, and 88g fat. It is an excellent source of vitamin C (720% of the Daily Value), vitamin A (333% of the Daily Value), and iron (174% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these sweet potato cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes a day in advance, storing them in the refrigerator. Just remember to cook them fresh when you're ready to serve for the best texture and flavor.
What can I substitute for eggs in this recipe?
If you need an egg substitute, consider using flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then add it to your mixture.
How do I ensure my cakes don't fall apart while cooking?
To prevent your cakes from falling apart, make sure the mixture is well-combined and not too wet. Additionally, let them rest for a few minutes after shaping before frying, and be gentle when flipping them in the pan to maintain their shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).