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3. Form the Cakes
Using your hands, form the mixture into small patties (about 2–3 inches wide). Place them on a tray or plate lined with parchment paper.
4. Fry the Cakes
Heat a thin layer of oil in a non-stick skillet over medium heat. Carefully place the patties into the pan, leaving space between each one.
Cook for about 3–4 minutes per side, or until golden and crispy. Avoid overcrowding the pan.
5. Drain and Serve
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm.
🍽 Serving Suggestions
Sweet potato cakes are wonderfully versatile. Try serving them with:
- A dollop of sour cream or Greek yogurt
- A side of guacamole or avocado slices
- Poached or fried eggs for a satisfying brunch
- Salad greens and vinaigrette for a light lunch
- Your favorite spicy dipping sauce or aioli
🌱 Recipe Variations
- Add cheese: Mix in shredded cheddar or feta for a richer flavor.
- Make it spicy: Add chopped jalapeños or a dash of cayenne.
- Go herbaceous: Fresh thyme, rosemary, or dill bring a burst of flavor.
- Make it vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
🧊 Storage Tips
- Fridge: Store leftover cakes in an airtight container for up to 4 days.
- Freezer: Freeze cooked cakes between layers of parchment paper for up to 2 months. Reheat in a skillet or oven for best texture.
🌟 Final Thoughts
These sweet potato cakes are a perfect blend of comfort and nutrition. They’re easy to make, full of flavor, and endlessly adaptable for any diet or occasion. Whether you’re looking for a healthier snack or a plant-based dish the whole family will enjoy, this recipe delivers.
So grab a couple of sweet potatoes, mash, mix, and fry—deliciousness awaits in every golden bite! 🧡🥄
