Sweet Potato Cakes Recipe
Sweet Potato Cakes are a great addition to a meal in part for their flavor and their health benefits. They are high in Vitamin A and considered one of “the good carbs.” Sweet potatoes also contain two times more fiber than a regular potato. Having a higher fiber content means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate. Many athletes have been known to eat sweet potatoes as post-recovery foods after a tough training session.
This sweet potato cakes recipe is easy to follow and doesn't require a lot of complicated ingredients. Sweet potatoes themselves are so versatile, they can be used for breakfast, lunch or dinner! Served up with eggs and bacon in the morning, they are savory and ideal to balance out the first, and most important, meal of the day. For lunch or dinner, they can be a flavorful accompaniment to your favorite fish or meat. The crispiness of these cakes combined with the sweet taste are the perfect combination. Add a dollop of sour cream, or a drizzle of maple syrup, perhaps even some butter with brown sugar to heighten the flavor of the sweet potatoes!
Chef Ted Redos, from Lincoln Culinary Institute’s Shelton, CT campus, has shared with us his favorite Sweet Potato Cakes recipe and it will definitely be one want to put into rotation for your weekly meals.
Let’s get started!
Sweet Potato Cakes Recipe
1lb russet potato (peeled and cut into 1” cubes)
1lb sweet potato (peeled and cut into 1” cubes)
¼ cup skim milk
½ cup dried bread crumbs
1 tbl fresh dill (finely chopped)
2 tbl fresh chives (finely sliced)
Salt to taste
Cracked black pepper to taste
Preheat oven to 250 degrees
- Cook potatoes separately in salted water until they become fork tender.
- Drain potatoes and transfer them onto a sheet pan, allow them to cool for 5 minutes. Place potatoes into a 250 degree oven for 5 minutes.
- Remove potatoes from oven and increase the oven temperature to 450 degrees. Place the potatoes into a food mill. Alternately, you can use a kitchen mixer or potato masher. Process the potatoes into a smooth consistency.
- Add low-fat mayonnaise and skim milk to the potatoes and blend until fully incorporated.
- Fold in the bread crumbs, dill and chives. Add salt and pepper to taste.
- Portion the mixture into 2 ounce portions. The portions should be shaped into disks that are ¼” thick.
- Place the portions onto parchment lined sheet pans allowing 1” space on all sides.
- Bake the sweet potato cakes for 8-10 minutes or until tops are golden brown.
Yield: 20 ea; Serving Size: 2 oz