Sweet Potato Sausage Cakes
Sweet Potato Sausage Cakes are crispy, flavorful patties combining savory sausage with tender shredded sweet potatoes, perfect for a hearty breakfast or brunch that appeals to all ages.
Ingredients
Instructions
- Shred raw sweet potatoes and mix with sausage and salt.
- Shape the mixture into 10 flat cakes.
- Place the cakes in a cold skillet and turn on low heat.
- Fry slowly until brown and crisp on both sides.
Tips & Substitutions
For added flavor, consider using herb-infused sausage or adding spices like paprika or cayenne. If you don’t have fresh sausage, ground turkey or chicken sausages can work as a leaner alternative. Ensure your sweet potatoes are well-drained after shredding to prevent soggy cakes. Try pairing these with a side of sour cream or Greek yogurt for added creaminess.
Serving Suggestions
These sweet potato sausage cakes make a delightful breakfast or brunch option. Serve them alongside a fresh salad, such as Broccoli Turkey Salad, or pair them with a dollop of apple sauce for a sweet contrast. They can also be enjoyed as a savory appetizer or snack, perfect for sharing at gatherings.
Storage & Reheating
Store leftover sweet potato sausage 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 5 minutes per side until heated through and crisp. Alternatively, you can microwave them, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Sausage Cakes contains roughly 80 calories, with 1g protein, 10g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 1244mg per serving (54% 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 cakes ahead of time?
Yes, you can prepare the mixture ahead of time and refrigerate it for up to a day. When ready to cook, just shape and fry the cakes as directed. This makes for a quick meal option when you're short on time.
What type of sausage should I use?
Fresh pork sausage is traditional, but you can use turkey or chicken sausage for a lighter version. Look for flavors that complement the sweetness of the potatoes, such as mild or sweet Italian sausage.
Can I freeze the sweet potato sausage cakes?
Absolutely! Shape the cakes and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months. Cook straight from frozen, adding a few extra minutes to the cooking time.
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).