Best Sweet Potato Cakes Recipes

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
• Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
• Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
• Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
• *Available in Asian markets and in the Asian foods section of some supermarkets.
• **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

SWEET POTATO SALMON CAKES

Steps:

• Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
• Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
• Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Steps:

• Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
• Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
• Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
• Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE

Steps:

• In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
• While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
• In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
• Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
• Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
• Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
• Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.

SWEET POTATO SHRIMP CAKES

Steps:

• In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
• Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
• Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
• In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

CRISPY SWEET POTATO CAKES

Steps:

• Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
• Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.
• Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

SWEET POTATO SALMON FISH CAKES

Steps:

• Place sweet potato and potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer to a large bowl to cool.
• Place salmon into a skillet and pour in milk. Bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. Remove salmon from the skillet; reserve milk in a bowl.
• Heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
• Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
• Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
• Heat vegetable oil large saucepan or skillet over medium-high heat.
• Pour bread crumbs into a large bowl.
• Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
• Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE

Steps:

• Beat butter and sugar at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour and baking soda.
• Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
• Add remaining half of flour mixture, and beat until blended.
• Add vanilla and next 5 ingredients, beating at medium speed until smooth.
• Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
• 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 5 minutes.
• Remove warm cakes from pan, and sprinkle with toasted pecans.
• Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
• Serve with vanilla ice cream or ice-cold heavy cream, if desired.
• *Caramel-Pecan Sauce:.
• Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
• Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
• Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.

SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY

Steps:

• For chutney:
• Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
• For potato cakes:
• Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
• Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
• Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
• A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.

SWEET POTATO CORN CAKES W/GARLIC DIPPING SAUCE

Steps:

• Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
• Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
• Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
• While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
• After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

NIAN GAO (BAKED SWEET POTATO STICKY RICE CAKES)

Steps:

• Combine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.
• Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat them dry thoroughly with a clean kitchen towel. With a fork, poke holes all over the sweet potatoes. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.
• When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)
• Heat oven to 350 degrees.
• Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.
• Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don't have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.
• Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.
• Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.
• These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.

SWEET POTATO CRAB CAKES

Steps:

• In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with salt., In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.

SPICY SWEET POTATO & SHRIMP CAKES

Steps:

• In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
• In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.

SWEET POTATO MINI CAKES

Steps:

• In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

BABY SWEET POTATO CAKES

Steps:

• Preheat oven to 350 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside.
• Beat butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add eggs, one at a time, and beat to combine.
• In a medium bowl, combine flour and baking soda. Gradually add half the flour mixture to the butter mixture, beating on low speed until blended, scraping the bottom and down sides of bowl with a rubber spatula, as needed. Add remaining flour mixture, and beat until blended. Add vanilla, salt, ginger, cinnamon, sweet potatoes, and buttermilk. Beat on medium speed until smooth.
• Spoon batter into prepared muffin pan. Each cup should be about two-thirds full. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 15 minutes. Transfer pan to wire rack to cool for 5 minutes. Remove warm cakes from pan, and sprinkle with toasted pecans. Top each cake with 2 1/2 tablespoon caramel-pecan sauce. Serve with vanilla ice cream, if desired.

SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE

Steps:

• Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
• As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
• Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
• Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
• Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
• Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.

SWEET POTATO SALMON CAKES

Steps:

• 1. Salmon Cakes: Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
• 2. Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat. --- Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
• 3. Garnish: In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and season with salt and pepper to taste and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes and the spinach.
• 4. Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.

SWEET POTATO FISH CAKES

Steps:

• Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.
• Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
• Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.
• Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES

Steps:

• Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
• Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
• Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
• Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.