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Deliciously Crispy Sweet Potato Cakes: A Healthy and Flavorful Twist on a Classic Dish

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Introduction: Sweet potato cakes are a delicious, nutritious, and versatile dish that can be served as a side, snack, or even as a main course. These cakes have a soft, creamy interior and a crispy exterior, packed with the natural sweetness of sweet potatoes and a burst of flavor from herbs and spices. Whether you're looking for a gluten-free option or a vegetarian dish, sweet potato cakes are the perfect choice. In this recipe, we'll guide you through the process of making these crispy delights, with tips for customization and serving suggestions.

Ingredients:

2 large sweet potatoes, peeled and boiled
1/2 cup breadcrumbs (use gluten-free if preferred)
1/4 cup grated Parmesan cheese (optional for a richer taste)
1/4 cup finely chopped onions
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 large egg
1 tsp ground cumin
1 tsp paprika
Salt and pepper, to taste
Olive oil (for frying)
Instructions:

Prepare the sweet potatoes: Begin by peeling and boiling the sweet potatoes until soft and tender, about 15-20 minutes. Drain and mash them well in a large mixing bowl. Allow the mashed sweet potatoes to cool slightly.

Mix the ingredients: To the mashed sweet potatoes, add breadcrumbs, grated Parmesan cheese (if using), chopped onions, garlic, parsley, egg, cumin, paprika, salt, and pepper. Stir everything together until well combined.

Form the cakes: Take about 2 tablespoons of the mixture at a time and shape them into small, round cakes. Press down slightly to flatten them into patties. Repeat with the rest of the mixture.

Cook the cakes: Heat a large skillet over medium heat and add a couple of tablespoons of olive oil. Once the oil is hot, place the sweet potato cakes in the skillet, being careful not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown and crispy.

Serve: Remove the cakes from the skillet and drain them on paper towels to remove any excess oil. Serve warm, and enjoy!

Tips for Serving and Storing:

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