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Sweet potato cakes recipe

Sweet potato cakes recipe



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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

These Jewish-inspired potato cakes are a little like rosti. Grated sweet potato and onions are pan-fried and traditionally served with apple sauce and yoghurt.

34 people made this

IngredientsServes: 4

  • 1 large sweet potato, peeled and grated
  • 1/2 onion, grated
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil or more if needed
  • 1/2 teaspoon salt
  • 250g apple sauce
  • 250g plain fat-free yoghurt

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 100 C / Gas 1/4. Line a baking tray with kitchen towels.
  2. Fill a bowl with lightly-salted water. Rinse the grated sweet potato in the water and drain into a sieve. Pat the grated sweet potato dry with a cloth or kitchen towels, then place into a bowl. Squeeze excess moisture from the grated onion and place into the bowl with the sweet potato. Stir the eggs and pepper into the mixture until well combined.
  3. Heat the olive oil in a non-stick frying pan over medium heat until it shimmers. Spoon 1 heaped tablespoon of the mixture per potato cake into the pan. Flatten each potato cake with a fork and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked potato cakes aside on the prepared baking tray in the preheated oven while you finish cooking. Stir the potato mixture before cooking each batch of potato cakes. Serve hot with apple sauce and yoghurt.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (26)

by Karina

Absolutely delicious! I was looking for a sweet potato latkes recipe because I can't have white potatoes due to allergy. I am so glad I found this and tried this recipe! I was eating them as I was cooking them and couldn't stop! Fortunately for others, I did not eat all of them up! Thank you for sharing the recipe!-07 Dec 2010

by lani

Fabulous! I followed the recipe exactly as it is the first time and made it with dehydrated onion the second time. I used local (Big Island) purple sweet potatoes I wasn't sure about the quantity of potatoes to use, so I added the potatoes a dollop at a time to the egg mixture until I had the consistency I wanted. I made it for the girls at book club when I was making French/Jewish (w/ a local twist) meal. It was a big hit, I'm glad there were leftovers for the family!-15 Apr 2010


Recipe Summary

  • 1 pound purple sweet potatoes, peeled
  • 3 tablespoons lukewarm water, or more as needed
  • 1 cup glutinous rice flour
  • 1 tablespoon olive oil, or as needed

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, about 20 minutes.

Mash sweet potatoes in a bowl using a potato masher. Let cool, about 10 minutes.

Mix water into the rice flour, 1 tablespoon at a time, until a pliable dough forms. Divide dough into walnut-sized balls.

Roll out balls of dough into thin rounds on a flat work surface. Drop spoonfuls of mashed sweet potato onto half of the rounds. Cover with remaining rounds. Press edges together to form little cakes.

Heat olive oil in a large skillet over medium heat. Cook cakes in batches until golden brown, about 3 minutes per side.


Recipe Summary

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 cups cooked and mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup sifted confectioners' sugar
  • 5 teaspoons orange juice
  • 2 tablespoons grated orange zest

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.


Rum-Glazed Sweet Potato Cakes Recipe

This sweet potato cake recipe is the ideal fall entertaining dessert. Whether you&rsquore hosting Thanksgiving, Christmas, or a fall potluck, this mini sweet potato dessert is made to feed a crowd. This mini Bundt cake recipe features pureed sweet potatoes, raisins, rum, and toasted pecans for a perfect pick-up treat. Instead of standing at the dessert table cutting cake all night, these mini cakes are so easy for guests to serve themselves. And with a yield of three dozen, this little cake recipe will feed even the biggest guest list. Warm spices like cinnamon and nutmeg paired with pureed roasted sweet potatoes and rich buttermilk stuff this sweet potato cake recipe full of fall comfort. Rum-soaked raisins go in the cake batter, and the reserved rum is mixed with reduced brown sugar, butter, and whipping cream for a rich glaze that tops each sweet potato cake. Not only will these mini sweet potato cakes taste amazing, they&rsquoll offer beautiful presentation and simple serving.


Reviews

I have made potato latkes several times but never with sweet potatoes. Worked out great. I think I like the texture and sweetness of sweet potato latkes better.

This was my first time making potato latkes and they came out absolutely scrumptious! I did add a few extra things just to make them tastier. I had half a jalapeño and I decided to dice it and throw it in. I also put some powdered ginger & chipotle & once the latkes were crispy on one side I added a little cheddar cheese on top. Just my twist to it. I made a Mayo/sriracha dipping sauce to accompany them. Like I said they came out absolutely delicious! Also I only used about 1 tbsp of olive oil and 1 tbsp of butter to crispy them up. The amount of oil the recipe calls for is unnecessary.

Perfect! I had some sweet potatoes left over in my fridge and threw this together in a jiff. I added a little nutmeg and garlic powder. You can use about 1/2 the oil and still get the latkes nice and crispy.

outstanding. we always used a different recipe for sweet potato latkes but this time tried something new. no complaints at all. these came out perfect. we serve with a chili-lime sour cream (sour cream, fresh lime juice, and a lil bit of jalapeno. exquisite!

Followed the recommendations for adding some spices - cumin, ginger powder - and doing a combo bake/fry method. Cut down on the amount of oil needed and time in the oil so it was a bit less greasy while still having that nice authentic pan-seared taste.

Loved them! I followed the recipe except I doubled it cuz I love sweet potatoes! If they are fried as fast as the recipe states , they were hardly any more greasy than baking and still had a great crisp texture. I think if i changed anything, it would to be add some spices to complement the potatoes. Just needed a bit more kick but a condiment would do the same.

These were a little better than ok. They had the sweet potato flavor that I love, but the great thing about sweet potatoes is that they are so good even if they aren't prepared with a bunch of extra stuff (including calories from frying!). They looked pretty fried, and I used peanut oil which was good, but they are definitely something to make simply to ɽo something different'. I added some brown sugar, cumin and ginger powder and will probably try baking them next time only to cut back some calories.

I was dubious but gave the baking method a shot, and although they were still quite soft and limp when I went to turn them over after 15 mins, they came out with a nice texture in the end, and they were delicious!

Tasty, but very greasy. I will try baking them next time just as another reviewer said.

We really enjoyed this recipe. I halved it (one big-ish sweet potato, one egg) but I used the same amount of pepper and the two scallions. Like other reviewers, I will add more scallions next time. I also added a touch of cumin, per other reviewer's recommendations. I found that I needed moderate-high heat to get good color on the latkes.

Make these with Hawaiian purple sweet potatoes. They look awesome!

Excellent dish. I used a gluten-free flour mix and it worked fine. Also I baked it as I had 11 people to feed and wanted them all done at the same time plus it's healthier than frying. Everything turned out wonderful.

Wonderful recipe. I changed it a bit as I don't fry anything. I used 1 egg + 1 egg white, added two TBS of canola oil, and in addition, an entire bunch of minced scallions. I baked on a cookie sheet sprayed with canola oil at 425 degrees for 15 minutes on side 1 and 10 minutes on side 2. These came out just right. A perfect blend of sweet, savory and crispy. This is my new favorite side dish for year round use. Lots tastier than regular potatoes or even Yukon golds

Flour? Yuck. 1/3 c. of matzah meal does the trick. Matzah meal gives this and all latke recipes a more "authentic" (to Ashkenazi Jews, anyway) taste.The addition of scallions is gimmicky. Regular old onions work just as well with sweet potato latkes, and if that is too sharp a taste for you, use a Vidalia. I guess I'm just a potato latke purist but. I do like the baking instead of frying idea. I'll try that for sure. Oh, one more thing: draining latkes on a paper towel allows them to become greasy. Try this: Put paper towels under a cooling rack and place the latkes directly on the rack. The oil drips down onto the paper towels and off of the latkes. Mmmmmmm good.

This recipe is easy to change to your own taste. I often use a mixture of carrots and zucchini. I spray the pan with cooking spray. The texture isn't as good with the spray, kind of limp, but I feel better about giving that version to my 3yr. old. He loves them!

Wonderful recipe. I changed it a bit as I don't fry anything. I used 1 egg + 1 egg white, added two TBS of canola oil, and in addition, an entire bunch of minced scallions. I baked on a cookie sheet sprayed with canola oil at 425 degrees for 15 minutes on side 1 and 10 minutes on side 2. These came out just right. A perfect blend of sweet, savory and crispy. This is my new favorite side dish for year round use. Lots tastier than regular potatoes or even Yukon golds

These were really good, and held together well when cooked. I made them in a cast iron skillet, which I think is ideal--they don't stick at all and brown very nicely. I followed the recipe as written, but added a few additional flavors: cumin, nutmeg, ginger, and brown sugar--just a touch of each, to bring out the sweet potato flavor. I served them with applesauce, which was perfect. A nice variation on the standard potato latke.

Great recipe! Not as sweet as I thought they might be! I added 2 pinches of cumin which added "just a little something extra" and really gave it a greater depth of flavor. Definitely a keeper.

Easy and fast to prepare. Cooking time took longer than anticipated. I probably need to raise the heat under the pan. All my guests loved them and I will use this recipe again and share it as well.

These were a hit! A healthier take on the Chanukah classic :-)

Delicious! A great change from traditional latkes. Even my kids, who won't ever touch sweet potatoes in anything else, loved them, and would love for me to make them again. You can be sure I will.

good dish - a change rom regular latkes. Next time I would cut down on the pepper. Sweet potatoes have their own flavor. Also, 1-1/2 min on each side?? It took me much longer!

Used Cornstarch instead of flour to help hold it together (must eat gluten free). Also, try adding your favorite chopped nuts and some dried fruit, such as raisins or cranberries!

I made a double batch ahead of time. They were they quick, easy, and delicious. They froze and reheated well, and then the leftovers reheated well again! How bout them latkes!

Easy and delicious! Definitely a keeper to be made again for the end of Hanukkah (I tried them for the first time to start our celebration this year) and many years to come. I added a little fresh grated nutmeg to taste, but otherwise followed the recipe exactly, other than tripling the recipe for 5 adults and 5 LITTLE kids (ages 16 months to 9 years). Much to our surprise, we ate ALL of them. And because they were made with sweet potatoes (more nutrients than regular potatoes), we felt like we weren't totally wasting calories!


Sweet Potato Chocolate Cake

No one would ever guess what’s in this moist, rich-tasting cake. Sweet potato is full of anti-aging compounds and contributes to glowing skin. Peel and cut the sweet potato into chunks and boil or steam until soft. - Jenny Jones

  • 1 1/4 cups all-purpose flour (or half all-purpose & half whole wheat pastry flour)
  • 1/4 cup unsweetened cocoa powder (Dutch process is best)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1/2 cup low fat buttermilk
  • 1/2 teaspoon vanilla
  • 2/3 cup cooked, mashed, cooled sweet potato (one medium size)

  • 1/2 cup vegetable oil (I use avocado oil)
  • 1/2 cup sugar
  • 2 eggs

  1. Preheat oven to 350° F. Grease a 9-inch round cake pan.
  2. Peel and chop the sweet potato, boil or steam until soft, and mash with a fork. Set aside to cool down.
  3. Sift dry ingredients onto wax paper or into a bowl. Set aside.
  4. In a small bowl combine buttermilk, vanilla, & mashed sweet potato.
  5. With an electric mixer on medium-high, beat the oil, sugar & eggs for 3-4 minutes until thickened.
  6. On lowest speed add buttermilk mixture followed by flour mixture.
  7. Spread into pan and bake for 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

No buttermilk? See Substitutions in my blog.
For a Richer Frosting: add 2 Tbsp. sour cream, 1/2 cup more powdered sugar, and 1 Tbsp. more powdered cocoa.


Sweet Potato Bacon Cakes

Got a craving for hash browns to go with your eggs in the morning? Why not make your own, and kick the flavor up a notch with these sweet potato bacon cakes! The potatoes are cooked first to bring out their natural sweetness, and then mixed with just a few ingredients – onions for a slightly crunchy counterpoint, bacon for that irresistible flavor, and an egg to bind everything together. A few minutes to crisp up in the pan, and they’re done!

The resulting cakes have crispy outsides that just beg you to bite through them into the irresistible flavor inside. In fact, you may want to make a double recipe these are sure to disappear as soon as they come off the skillet.

They’d be great for breakfast with fried eggs, but they’re also savory enough to serve with meat for lunch or dinner: they make wonderful sides if you want to step it up just a little and you have time for a more involved side dish. Maybe you could serve them with a soup, in place of the typical soup-and-sandwich combination: they’d be a perfect way to add some oomph to a broth-based recipe like chicken and vegetable soup. Alternately, try them with a warm winter salad or another pile of greens: just add a little meat, and you’ve got a filling, comforting meal ready to go.


Sweet Potato and Chickpea Cakes

Sweet potato and chickpea cakes – grated sweet potato mixed with chickpeas, egg, spices and herbs. A quick and nutritious lunch, snack or finger food.

I can’t believe I hardly ate sweet potatoes until I had kids. I was seriously missing out for years. I’m making up for it now though, thanks to both Finn and Rory’s love for them! They are so adaptable and we have them in many ways, mashed to top pies or to put into croquettes, spiralized into noodles, made into fries, wedges or used to make sweet truffles and brownies.

These sweet potato and chickpea cakes are a new favourite way to enjoy them. I grate the potatoes so that I don’t have to pre cook them before forming the cake. If your kids are funny about texture and you think they would prefer a smoother cake then you could always boil/steam/roast the sweet potatoes before hand and mash together with the chickpeas.

Have you tried this recipe? I love reading your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

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What do I need to make Sweet Potato Cakes?

1. Food processor – this machine takes the hassle out of trying to grate potatoes on a box grater. If you have arthritis or joint issues like I do, this is a big help.

2. Scoop – this is one of the most used pieces of equipment in my kitchen. I use it for everything from portioning out veggie cakes to muffins to cookies to scones, etc.

3. Parchment paper – I always line my baking sheets with parchment and if you want to freeze these on a sheet pan, you’ll need this!

4. Sheet pans – speaking of sheet pans, don’t waste your money on those flimsy ones. Get commercial sheet pans. They will hold up forever and will not warp in a hot oven.


Ingredients of Sweet Potato Cakes

  • 500 gm sweet potato
  • 3 tablespoon bread crumbs
  • black pepper as required
  • 1 clove grated garlic
  • 1 beaten egg
  • 1 tablespoon minced cilantro
  • 1 1/2 tablespoon sour cream
  • salt as required
  • refined oil as required
  • 1 cup chopped green onion

How to make Sweet Potato Cakes

Step 1

To prepare this delicious recipe, wash the sweet potatoes and put them in a pressure cooker along with required water and let them boil. Now, peel and mash the boiled sweet potatoes using a masher.

Step 2

Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix them well. Add pepper and salt according to your choice and mix well.

Step 3

Preheat a frying pan over medium flame and pour oil in it. On the other hand, make small patties of the dough. Once the oil is heated, add the patties to the pan.

Step 4

Fry the patties until crispy and golden brown in color from both the sides. Serve!


Watch the video: Sweet Potato Cake. How to make Sweet Potato Cake recipe (August 2022).