Sweet Potato Cakes

Southern Kitchen
Sweet Potato Cakes

Serves: 8

Hands-On Time: 10 minutes

Total Time: 1 hour and 30 minutes


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.

About the recipe

When I was chef at a small restaurant in Colorado, we used to serve these easy, unique cakes as a side dish to pork and duck. Regular customers often asked for extras. -- John Kessler, Southern food writer