Sweet Potato Cakes
The ultimate comfort food, Sweet Potato Cakes bring warmth and flavor to your table. These crispy outer patties, with their soft, sweet interior, are the perfect addition to any meal. Enjoy them as a side dish or a main course!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
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
- as needed vegetable or canola oil
Instructions
- Preheat your oven to 400 F.
- Poke a few holes in the sweet potatoes and bake for 1 hour.
- Remove and discard the skins from the sweet potatoes, mash flesh in a bowl and allow to cool.
- Mix the egg, cinnamon, brown 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
Tip 1: Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.