Crispy Sweet Potato Cakes Recipe
Introduction
Crispy Sweet Potato Cakes are a delightful way to enjoy the natural sweetness of sweet potatoes with a crunchy exterior and a creamy interior. Paired with a tangy yogurt-cilantro sauce, they make a perfect appetizer or side dish for any meal.
Ingredients
- 1 ½ lb sweet potatoes
- 1 teaspoon olive oil
- 1 cup almond flour
- 2 tablespoons minced chives (can substitute green onions)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 cloves garlic, finely minced
- ½ cup panko (more as needed)
- 4 tablespoons butter (for frying)
- ½ cup thick, plain yogurt
- ½ lemon (zest and juice)
- 1 tablespoon minced cilantro
- 1 pinch sea salt
- 1 pinch pepper
Instructions
- Step 1: Preheat your oven to 425°F (you don’t need to wait for it to fully heat). Cut the sweet potatoes in half lengthwise and rub each piece with olive oil. Place them cut-side down on a baking sheet.
- Step 2: Bake the sweet potatoes for 35 to 45 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool slightly.
- Step 3: While the sweet potatoes bake, combine the plain yogurt, lemon zest, lemon juice, minced cilantro, and a pinch of salt and pepper in a small bowl. Whisk together and set aside as the sauce.
- Step 4: When the sweet potatoes are cool enough to handle, peel off the skins and transfer the flesh to a large bowl. Add the almond flour, minced chives, sea salt, pepper, and minced garlic. Mix until well combined.
- Step 5: Pour the panko into a shallow bowl. Using a ¼ cup measuring cup, scoop the sweet potato mixture and gently drop it into the panko. Carefully coat each cake with panko crumbs, as the mixture will be soft.
- Step 6: Melt the butter in a medium frying pan over medium heat. Working in batches, cook the cakes for about 5 minutes on each side or until they develop a golden brown, crispy crust. Add more butter as needed between batches.
- Step 7: Transfer the cooked cakes to a plate lined with paper towels to drain any excess butter. Serve warm with the prepared yogurt sauce on the side.
Tips & Variations
- For a slightly different flavor, swap chives for green onions or fresh dill.
- If you prefer a gluten-free option, make sure to use gluten-free panko or extra almond flour for coating.
- Add a pinch of smoked paprika to the sweet potato mixture for a smoky twist.
- To make these vegan, substitute butter with a plant-based margarine and use a dairy-free yogurt.
Storage
Store leftover sweet potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to retain crispiness, or warm them in the oven at 350°F for about 10 minutes. The sauce can be kept separately in the fridge for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sweet potato cakes ahead of time?
Yes, you can prepare the sweet potato mixture and form the cakes ahead of time. Keep them refrigerated and coat with panko just before cooking to maintain the best texture.
What can I use instead of almond flour?
You can substitute almond flour with regular flour or oat flour if you’re not avoiding gluten. Keep in mind that this might alter the texture slightly.
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Crispy Sweet Potato Cakes Recipe
- Total Time: 1 hour
- Yield: 6–8 cakes 1x
- Diet: Gluten Free
Description
These Crispy Sweet Potato Cakes are a delicious and comforting dish featuring tender baked sweet potatoes combined with almond flour, herbs, and garlic, coated in crunchy panko breadcrumbs, and pan-fried to golden perfection. Served with a tangy lemon cilantro yogurt sauce, they’re perfect as a snack, side dish, or light meal.
Ingredients
Main Ingredients
- 1 ½ lb sweet potatoes
- 1 teaspoon olive oil
- 1 cup almond flour
- 2 tablespoons minced chives (can substitute green onions)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 cloves garlic, finely minced
- ½ cup panko breadcrumbs (more as needed)
- 4 tablespoons butter (for frying)
Yogurt Sauce
- ½ cup thick, plain yogurt
- ½ lemon (zest and juice)
- 1 tablespoon minced cilantro
- 1 pinch sea salt
- 1 pinch pepper
Instructions
- Bake sweet potatoes: Preheat your oven to 425°F (if you want, but recipe states to place potatoes in cold oven). Cut the sweet potatoes in half lengthwise and rub with olive oil all over. Place on a baking sheet and put into the oven. Bake for 35-45 minutes until soft when pierced with a fork.
- Make the sauce: While the sweet potatoes bake, whisk together the thick plain yogurt, lemon zest and juice, minced cilantro, and a pinch of salt and pepper in a small bowl. Set aside.
- Prepare sweet potato mixture: Once cool enough to handle, peel the sweet potatoes and place the flesh in a large bowl. Add almond flour, minced chives, salt, pepper, and finely minced garlic. Mix everything together until well combined.
- Coat with panko: Place the panko breadcrumbs in a shallow bowl. Using a ¼ cup measuring cup, scoop portions of the sweet potato mixture and gently drop each into the panko, carefully coating each cake as they will be soft and delicate.
- Cook the cakes: Melt butter in a medium frying pan over medium heat. Working in batches, cook the cakes for about 5 minutes on each side or until they develop a golden brown and crispy crust. Add more butter as needed between batches to keep the cooking surface well-greased. Transfer cooked cakes to paper towels to drain excess butter.
- Serve: Serve the crispy sweet potato cakes warm, accompanied by the prepared lemon cilantro yogurt sauce on the side for dipping.
Notes
- Using almond flour adds a nutty flavor and helps bind the cakes while keeping them gluten-free.
- Panko breadcrumbs give a lighter, crispier crust compared to regular breadcrumbs—adjust quantity as needed for better coating.
- Butter adds richness and flavor for frying, but olive oil can be used for a dairy-free alternative.
- Be gentle when coating and flipping the cakes as they are quite soft before cooking.
- The yogurt sauce can be customized with herbs like dill or parsley for different flavor profiles.
- Sweet potatoes can be baked ahead of time and stored in the fridge for easier assembly later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato cakes, crispy sweet potatoes, baked sweet potato recipes, gluten free side dish, almond flour cakes, panko crust, yogurt sauce, lemon cilantro sauce
