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Sweet Potato Cakes

Serves: 8
Hands On Time: 
Total Time: 


2 large sweet potatoes, peeled
2/3 cup all-purpose flour
4 scallions, chopped
1 large egg
1 teaspoon salt
1/2 teaspoon ground white pepper
Vegetable oil, for frying


Line a baking sheet with wax paper. Line a plate with paper towels.

Using a food processor, shred the sweet potatoes and transfer to a large mixing bowl. Add the flour, scallions, egg, salt and pepper and mix well.

Divide the potato mixture into 16 pancakes and place on the prepared baking sheet. Freeze until solid, about 2 hours.

In a high-sided cast iron skillet, heat a half-inch of oil to 375 degrees over medium-high heat. In batches, fry the frozen pancakes until they are well-browned and lightly crisped, flipping once. Drain on the prepared plate and serve immediately.


Per serving: 205 calories (percent of calories from fat, 63), 3 grams protein, 17 grams carbohydrates, 2 grams fiber, 14 grams fat (2 grams saturated), 27 milligrams cholesterol, 281 milligrams sodium.

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