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 cups shredded sweet potatoes; ½ cup shredded carrot; ½ cup shredded zucchini; ½ cup shredded potato; ¼ cup onion, finely chopped; ¼ teaspoon dried sage; salt and pepper; 1 egg; 2 egg whites; ¼ cup flour; cooking spray; 4 tablespoons sour cream (optional)

Servings: persons

2 cups shredded sweet potatoes
½ cup shredded carrot
½ cup shredded zucchini
½ cup shredded potato
¼ cup onion, finely chopped
¼ teaspoon dried sage
salt and pepper
1 egg
2 egg whites
¼ cup flour
cooking spray
4 tablespoons sour cream (optional)

1
Combine vegetables and sage in a medium bowl.
2
Season to taste with salt and pepper.
3
Mix in egg and flour.
4
Spray skillet with cooking spray; heat over medium until hot.
5
Add half the vegetable mixture to the skillet, pressing down to make a 7-8 inch cake.
6
Cook over medium until browned on the bottom, 8-10 minutes.
7
Loosen cake with spatula and invert onto a plate.
8
Spray the skillet again with cooking spray and slide cake back into skillet.
9
Cook another 8-10 minutes.
10
Repeat with remaining potato mixture.
11
Cut each cake in half and top with sour cream.

313

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 12 ingredients. The key ingredients include: 2 cups shredded sweet potatoes, ½ cup shredded carrot, ½ cup shredded zucchini, ½ cup shredded potato, 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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