Description
These Cheesy Mashed Sweet Potato Cakes are crispy on the outside and soft, cheesy on the inside. Made with mashed sweet potatoes, mozzarella, parmesan, green onions, garlic, and herbs, then coated in breadcrumbs and pan-fried to golden perfection, they make a delicious appetizer or side dish perfect for any occasion.
Ingredients
Scale
Sweet Potato Base
- 4 cups mashed sweet potatoes (about 5 medium-sized sweet potatoes)
Cheese and Flavorings
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
- 1/2 cup green onions (scallions or green shallots), chopped
- 2 cloves garlic, finely chopped or 2 tablespoons minced garlic
- 2 tablespoons fresh parsley, chopped
- 1 egg
Breading and Seasoning
- 3/4 cup bread crumbs, divided
- 1 pinch salt, to taste
- 1 pinch cracked black pepper, to taste
- 1 tablespoon cooking oil (for frying)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Wash, peel, and cut 5 medium sweet potatoes into 6 pieces each. Arrange on the baking sheet, drizzle lightly with oil, and season with salt and pepper. Cover with foil and bake for 45 minutes or until sweet potatoes are easily pierced with a fork. Alternatively, boil sweet potatoes in salted water until tender. Drain and transfer to a bowl.
- Mash Sweet Potatoes: Use a potato masher to mash the cooked sweet potatoes until smooth and free of lumps.
- Combine Ingredients: To the mashed sweet potatoes, add 2 cups shredded mozzarella, 1/4 cup parmesan, 1/2 cup chopped green onions, 1/2 cup bread crumbs, minced garlic, chopped parsley, 1 egg, salt, and pepper. Mash and mix thoroughly until all ingredients are well incorporated.
- Form Patties: Pour the remaining 1/4 cup bread crumbs onto a plate. Scoop about 1 tablespoon of the mixture and shape into round patties about 1/2 inch thick. Dredge patties in the bread crumbs to coat evenly on both sides. Set aside on a plate.
- Fry Sweet Potato Cakes: Heat 1 tablespoon of cooking oil in a medium nonstick pan over low to medium heat. When the oil is hot, add 4 to 5 patties and cook for about 6 minutes on each side or until golden brown and crispy. Flip carefully with a spatula. Add more oil as needed for subsequent batches.
- Serve: Remove the cakes from the pan and drain on paper towels if desired. Serve warm as a snack, appetizer, or side dish.
Notes
- Do not substitute breadcrumbs with flour, as it makes the cakes gooey inside. Breadcrumbs absorb moisture better and help the cakes hold their shape.
- You can bake or boil the sweet potatoes depending on availability and preference.
- Use low-medium heat while frying to ensure the cakes cook through without burning.
- Adding the egg helps bind the ingredients together for easy shaping.
- If mixture is too soft to form patties, add a little more breadcrumbs to firm it up.
Nutrition
- Serving Size: 1 cake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 35 mg
