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These Sweet Potato Cakes are the perfect blend of comfort food and nutritious eating.
Crispy on the outside and soft within, they offer a crave-worthy texture contrast that’s both satisfying and family-friendly.
Made primarily with sweet potatoes—a fiber-rich, antioxidant-packed vegetable—this recipe delivers natural sweetness and complex carbs for sustained energy.
The addition of a whisked egg provides a touch of protein, while cinnamon and brown sugar enhance flavor without overwhelming the dish.
At just 90 calories per cake, they’re a smart, low-fat alternative to heavier sides.
With only 1g of fat and 3g of protein, they’re a guilt-free option that pairs well with meals or works as a snack.
Whether served for holidays or meal prep during the week, these cakes are quick to reheat, easy to make in batches, and loved by picky eaters.
Their golden, crunchy crust—achieved through a quick pan-fry—adds that comfort-food feel without deep frying. In short, they’re easy, wholesome, and crowd-pleasing.
Must-Have Tools for Perfect Results
Nordic Ware Natural Aluminum Half Sheet
Product Name: Nordic Ware Baker’s Half Sheet
This high-quality baking sheet is ideal for roasting sweet potatoes evenly, thanks to its superior heat conductivity.
Its warp-resistant construction ensures durability, making it a kitchen essential for everything from cookies to vegetables.
OXO Good Grips Potato Masher
Product Name: OXO Good Grips Stainless Steel Potato Masher
Get lump-free, smooth mashed sweet potatoes effortlessly with this ergonomic masher.
Its non-slip handle and sturdy design make it ideal for prepping large batches—perfect for mashed potatoes, root veggies, or even guacamole.
Lodge Cast Iron Skillet
Product Name: Lodge 10.25-Inch Cast Iron Skillet
For that golden, crispy crust, nothing beats a cast iron skillet.
It heats evenly and retains heat beautifully, making it perfect for frying, searing, and sautéing. A timeless tool every cook should own.
Cuisinart Mixing Bowls with Lids
Product Name: Cuisinart 3-Piece Mixing Bowl Set
These stainless steel bowls are perfect for mixing the sweet potato batter and coating patties with breadcrumbs.
Lightweight, dishwasher-safe, and equipped with lids, they’re a meal-prep favorite in any home kitchen.
Mini Sweet Potato Patties
Equipment
- 1 Baking Sheet – For roasting the sweet potatoes evenly
- 1 Potato Masher – To mash the sweet potatoes until smooth
- 2 Mixing Bowls – One for the mixture, one for breadcrumbs
- 1 Cast Iron Skillet or Nonstick Pan – For pan-frying the cakes
- 1 Spatula – For flipping cakes without breaking them
Ingredients
- 3 medium sweet potatoes about 1½ pounds total
- 1 large egg lightly beaten
- ½ teaspoon ground cinnamon
- 1 tablespoon light brown sugar packed
- ½ teaspoon kosher salt
- 2 cups panko breadcrumbs divided
- Vegetable oil or canola oil for frying
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Using a fork, carefully poke several holes in each sweet potato to allow steam to escape. Place them directly on the oven rack or on a baking sheet lined with foil. Roast for about 1 hour, or until the potatoes are very tender when pierced with a knife.
- Cool, Peel, and Mash: Remove the sweet potatoes from the oven and let them sit until cool enough to handle. Peel off the skins and transfer the soft flesh to a large mixing bowl. Mash thoroughly using a potato masher or fork until smooth. Set aside to cool completely to room temperature.
- Mix in Flavor and Binding: To the cooled mashed sweet potatoes, add the beaten egg, ground cinnamon, brown sugar, kosher salt, and ½ cup of the panko breadcrumbs. Stir the mixture until all ingredients are well incorporated and a thick, sticky batter forms.
- Form and Coat the Cakes: Place the remaining 1½ cups of panko breadcrumbs in a shallow bowl. Using a spoon or small scoop, portion out about 2 tablespoons of the sweet potato mixture per cake. Gently shape into small, round patties. Carefully press each patty into the breadcrumbs, coating both sides to form a crisp exterior.
- Pan-Fry Until Golden: Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the coated cakes in a single layer—working in batches if necessary to avoid overcrowding. Fry for about 4 minutes per side, or until each cake is golden brown and crisp. Add more oil between batches as needed.
- Keep Warm and Serve: Transfer cooked cakes to a paper towel–lined plate to drain excess oil. If you're preparing a large batch, keep the cakes warm in a 250°F (120°C) oven until ready to serve. Enjoy hot as a side dish or snack.
Notes
- Roasting Tips: Baking the sweet potatoes whole intensifies their natural sweetness and gives a better texture than boiling. For faster prep, roast them a day in advance and refrigerate.
- Breadcrumb Options: Panko yields the crispiest crust, but regular breadcrumbs or gluten-free alternatives can be used with good results.
- Make-Ahead Friendly: The mashed potato mixture can be stored, covered, in the fridge for up to 24 hours before shaping and cooking.
- Serving Suggestion: These cakes are delicious with a dollop of sour cream, yogurt dip, or apple chutney on the side.
- Storage: Leftover cakes can be stored in an airtight container in the fridge for 3–4 days. Reheat in a skillet or toaster oven for the best texture.
Chef’s Secrets for Crispy Perfection
The key to making sweet potato cakes that are crispy outside yet creamy inside lies in technique and texture balance.
First, roasting the sweet potatoes rather than boiling them intensifies their natural sweetness and yields a drier mash—essential for avoiding soggy cakes.
Allowing the mashed sweet potatoes to cool completely before mixing in the egg and breadcrumbs ensures better binding and prevents the cakes from falling apart during cooking.
Using panko breadcrumbs for the coating adds an extra crunch compared to regular breadcrumbs.
Don’t overcrowd the skillet while frying; this keeps the oil temperature stable and ensures a beautifully golden crust.
Lastly, a light hand when forming the patties helps keep the interior soft and fluffy while still giving the cakes structure.
Serving Suggestions That Complement Flavor
These sweet potato cakes are incredibly versatile and can complement a variety of meals.
Serve them as a festive side dish alongside roasted turkey or glazed ham during the holidays, or pair with grilled chicken or sautéed greens for a well-rounded weeknight dinner.
They also make a satisfying vegetarian lunch when topped with a poached egg or served with a fresh salad and a tangy yogurt-based dipping sauce. Want a kid-friendly snack?
Serve them warm with ketchup or maple mustard dip.
Their mild sweetness and crispy texture appeal to both kids and adults, making them a hit at any meal.
Storage Tips to Keep Them Fresh
To store leftover sweet potato cakes, allow them to cool completely before placing them in an airtight container.
They’ll keep well in the refrigerator for up to 3–4 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months.
When ready to enjoy, reheat them directly from frozen in a skillet over medium heat or in a 375°F oven for 10–15 minutes until warmed through and crisped.
Avoid microwaving if you want to retain their signature crunch.
Frequently Asked Questions (And Answers)
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes in a pinch. Just be sure to drain them thoroughly and mash well.
Keep in mind that canned versions are often packed in syrup, so you may want to reduce or omit the added sugar.
2. Can I make these gluten-free?
Absolutely! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
The texture may vary slightly, but the cakes will still crisp up beautifully when pan-fried.
3. What’s the best oil for frying these cakes?
A neutral oil with a high smoke point, like vegetable oil, canola oil, or avocado oil, works best.
Avoid butter or olive oil, as they can burn at medium-high temperatures used for frying.
4. Can I bake the cakes instead of frying them?
Yes, you can bake them for a lighter version. Preheat your oven to 425°F, place the patties on a greased or parchment-lined baking sheet, and spray lightly with oil. Bake for about 20–25 minutes, flipping halfway through.
5. How do I prevent the cakes from falling apart?
Be sure the mashed sweet potatoes are fully cooled before mixing, and measure the breadcrumbs accurately.
Chilling the mixture for 15–20 minutes before shaping can also help the cakes hold together better during cooking.
This recipe is inspired by weelicious and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.