Sweet Potato Cakes with Yellow Corn, Basil and Goat

Name: Sweet Potato Cakes with Yellow Corn, Basil and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sweet potatoes, peeled and coarsely grated; 1 medium yellow onion, coarsely grated; 1 large egg; 1/2 cup all-purpose flour; 2 teaspoons thyme leaves; Salt; Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 3 ears of corn, kernels cut off the cobs (about 3 cups); 1/4 cup crumbled goat cheese; 2 tablespoons sliced basil; Lemon wedges, for serving

Servings: persons

1 pound sweet potatoes, peeled and coarsely grated
1 medium yellow onion, coarsely grated
1 large egg
1/2 cup all-purpose flour
2 teaspoons thyme leaves
Salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
3 ears of corn, kernels cut off the cobs (about 3 cups)
1/4 cup crumbled goat cheese
2 tablespoons sliced basil
Lemon wedges, for serving

1
In a medium bowl, combine the grated sweet potatoes and onion.
2
Squeeze dry in a clean kitchen towel, then stir in the egg, flour and thyme; season with salt and pepper.
3
In a large skillet, heat 2 tablespoons of the olive oil.
4
Spoon eight 1/4-cup mounds of the sweet potato mixture into the oil and pat them into 1/2-inch-thick rounds.
5
Cook over moderately high heat, turning once, until golden, about 4 minutes per side.
6
Transfer the sweet potato cakes to a platter and keep warm.
7
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil.
8
Add the garlic and cook over moderate heat until softened but not browned, about 1 minute.
9
Add the corn and cook, stirring, until some of the kernels are browned, about 3 minutes.
10
Spoon the corn over the sweet potato cakes, sprinkle with the goat cheese and basil and serve with lemon wedges.

423

kcal

Calories

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 pound sweet potatoes, peeled and coarsely grated, 1 medium yellow onion, coarsely grated, 1 large egg, 1/2 cup all-purpose flour, and more.

Yes, Sweet Potato Cakes with Yellow Corn, Basil and Goat Cheese 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!

Sweet Potato Cakes with Yellow Corn, Basil and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions