If you love potato cakes, this sweet potato cake recipe is for you. Featuring a hint of spice from fresh jalapeno peppers, and citrus from lime, this potato cake recipe puts a new spin on an old classic.
How To Make Sweet Potato Cakes
These sweet potato cakes are a delicious and filling dish that you can either snack on or serve as a side dish.
Ingredients
- 2 ¼ lbs sweet potatoes
- 2 eggs, beaten
- 2 jalapeno peppers, chopped
- 1 ½ tsp sea salt
- 2 tsp onion powder
- ½ cup green onions, thinly sliced
- ¼ cup canola oil
- Lime wedges, for garnish
Instructions
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Take a knife and carefully pierce sweet potatoes.
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Place one sweet potato in the microwave. Cover with damp towels and microwave on high for 8 to 10 minutes.
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Let sweet potato stand for 5 minutes.
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Peel and place in a medium-sized bowl. Mash potato with a potato masher.
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Peel remaining sweet potatoes and grate.
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Add grated potatoes to mashed potatoes.
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Add beaten eggs, chopped jalapeno peppers, sea salt, onion powder, and half of green onions.
- Pour canola oil into a cast iron skillet; heat oil over medium heat. Add mixture by the tablespoonful in batches to the skillet. Press lightly with fork to flatten. Cook for about 5 to 6 minutes on each side, or until sweet potato cake turns golden brown.
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Line a plate with paper towels and drain excess oil from cakes on the towels.
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Transfer drained sweet potato cakes to a wire rack over foil-lined baking sheet. Keep in oven set to 200 degrees F for up to 30 minutes to keep warm.
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Garnish with remaining half of green onions and serve with lime wedges.
Nutrition
- Sugar: 11g
- :
- Calcium: 102mg
- Calories: 385kcal
- Carbohydrates: 54g
- Cholesterol: 82mg
- Fat: 16g
- Fiber: 8g
- Iron: 2mg
- Potassium: 954mg
- Protein: 7g
- Saturated Fat: 2g
- Sodium: 1047mg
- Vitamin A: 36516IU
- Vitamin C: 17mg
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