Sweet Potato Cakes Recipe

Name: Sweet Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 lbs sweet potatoes, cut into large chunks; 2 teaspoons soy sauce; scant 3/4 cup all-purpose flour; 1 teaspoon salt; ½ teaspoon sugar; 3 tablespoons chopped green onions; ½ teaspoon finely chopped red chili pepper; butter (for frying); 3 tablespoons Greek yogurt; 3 tablespoons sour cream; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon chopped cilantro; salt and black pepper

Servings: persons

2 14 lbs sweet potatoes, cut into large chunks
2 teaspoons soy sauce
scant 3/4 cup all-purpose flour
1 teaspoon salt
½ teaspoon sugar
3 tablespoons chopped green onions
½ teaspoon finely chopped red chili pepper
butter (for frying)
3 tablespoons Greek yogurt
3 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped cilantro
salt and black pepper

1
Peel the sweet potatoes and cut them in to large pieces.
2
Steam the sweet potatoes until completely soft (this should take about 20 minutes), then leave them in a colander to drain for at least an hour.
3
Whisk together all the sauce ingredients until smooth, then set aside.
4
The sweet potatoes should be mixed with the soy sauce, flour, salt, sugar, green onion, and red chile, preferably by hand, until the mixture is smooth and even.
5
The mixture should be sticky; if it is runny add a bit more flour.
6
Melt some butter in a non-stick frying pan.
7
For each cake, use a tablespoon to lift some of the mix into the pan and flatten with the back of a spoon to create a not-too perfect disc that is roughly 2 inches in diameter and 3/8 inch thick.
8
Fry the cakes on medium heat for about six minutes on each side, or until you get a nice brown crust.
9
Place in between two sheets of paper towels to soak up the excess butter.
10
Serve hot or warm, with the sauce on the side.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 14 lbs sweet potatoes, cut into large chunks, 2 teaspoons soy sauce, scant 3/4 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, 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.

Sweet Potato Cakes

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