Mini Sweet Potato Patties
These crispy Sweet Potato Cakes are the ultimate feel-good side dish or snack—crispy on the outside, fluffy inside, and perfectly spiced with cinnamon and brown sugar. Made with just a handful of ingredients, they’re baked, mashed, coated, and pan-fried to golden perfection. Ideal for holiday dinners or everyday meals, they’re both kid-friendly and freezer-friendly.
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.
