Sweet Potato Chili Cakes with Cilantro Lime Sauce

Name: Sweet Potato Chili Cakes with Cilantro Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled and grated sweet potatoes; 1/2 jalapeno pepper, seeded and diced; 3/4 cup all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon ground black pepper; 1/4 cup whole milk; 1 large egg, lightly beaten; Olive oil for frying; Cilantro Lime Cream Sauce, recipe follows; Chopped fresh cilantro leaves, for garnish; 1 (8-ounce) container sour cream; 1/2 cup minced fresh cilantro leaves; 1 lime, zested and juiced; Pinch salt

Servings: persons

4 cups peeled and grated sweet potatoes
1/2 jalapeno pepper, seeded and diced
3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup whole milk
1 large egg, lightly beaten
Olive oil for frying
Cilantro Lime Cream Sauce, recipe follows
Chopped fresh cilantro leaves, for garnish
1 (8-ounce) container sour cream
1/2 cup minced fresh cilantro leaves
1 lime, zested and juiced
Pinch salt

1
In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
2
In a small bowl lightly beat the milk and egg until well mixed.
3
Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
4
Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet.
5
Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil.
6
Press lightly to flatten the mixture to the size of a half dollar.
7
Cook until the cakes are golden brown, about 1 to 2 minutes on each side.
8
Transfer the cakes to a serving platter.
9
Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
10
In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt.
11
Cover and refrigerate until ready to serve.

403

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
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 17 ingredients. The key ingredients include: 4 cups peeled and grated sweet potatoes, 1/2 jalapeno pepper, seeded and diced, 3/4 cup all-purpose flour, 3/4 teaspoon baking powder, and more.

Yes, Sweet Potato Chili Cakes with Cilantro Lime Sauce falls under the Soups & Stews 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!