Sweet Potato Cakes

3.67 from 3 votes

These Sweet Potato Cakes are soft on the inside, super crispy on the outside and truly appealing to kids and adults alike. They're a great side for the holiday dinner table, or any time of year, really!

Prep Time1 50

Cook Time16

Total Time2 6

Course: Side, Snack

Cuisine: American

Servings:

Calories: 90kcal

Author: Catherine McCord

Ingredients

3 medium sweet potatoes
1 large egg, whisked
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1/2 teaspoon kosher salt
2 cups panko or bread crumbs, divided
vegetable or canola oil, as needed

Instructions

Preheat oven to 400 F.
Poke a few holes in the sweet potatoes and bake for 1 hour.
Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool.
Mix the egg, cinnamon, sugar, salt and ½ cup of panko or bread crumbs into the sweet potatoes.
Place the remaining 1 1/2 cups of panko or bread crumbs in a separate bowl.
For each cake, coat 2 tablespoons of the mixture with the panko and shape into small patties.
Heat 2 tbsp of oil in a skillet over medium heat and place the patties into the skillet.
Pan-fry for 4 minutes on each side until golden.*
Continue to pan-fry the remaining cakes with oil as needed.
Serve.

Notes

Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.

Nutrition

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