Parmesan Sweet Potato Cakes Recipe

Name: Parmesan Sweet Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces shredded sweet potatoes (2 large sweet potatoes); 3 ounces shredded onion (1 medium onion); 4 green onions, chopped (reserve 3 tablespoons for garnish); 3 garlic cloves, minced; 1 teaspoon salt; 3 eggs; 1/3 cup almond meal (or your preferred flour); 1/4 cup Parmesan cheese; 5-6 tablespoons canola oil; sour cream (for garnish)

Servings: persons

1
Combine all ingredients (except canola oil, sour cream and 3 tablespoons of the green onions) thoroughly in a large mixing bowl.
2
Add 1-2 tablespoons canola oil to a large saute pan and bring to medium-high heat. Using a 1/4 cup measuring cup, scoop the sweet potato cake mixture into the palm of your hand and form a cake. Place it in the hot pan and continue to fill the pan with the cakes (be sure to not over-crowd the pan).
3
Cook for 2 to 21/2 minutes. Check the bottom and flip them when they are golden, with some dark brown flecks throughout. Once flipped, cook for an additional 2 minutes or until the 2nd side is golden. Remove and place on a cooling rack over a cookie sheet to catch any excess oil (or place on a paper towel-lined plate).
4
Turn the temperature down to low while you are prepping your next batch of cakes. If needed, add another tablespoon of canola oil, and once all cakes are in the pan, return the heat to medium-high. Continue cooking each batch for 2-3 minutes per side, adding canola oil if needed, and watching closely to be sure they don't burn.
5
To serve, top with sour cream and garnish with the reserved chopped green onions.

1710

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 32 ounces shredded sweet potatoes (2 large sweet potatoes), 3 ounces shredded onion (1 medium onion), 4 green onions, chopped (reserve 3 tablespoons for garnish), 3 garlic cloves, minced, and more.

Yes, Parmesan Sweet Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parmesan Sweet Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions