Spicy Sweet Potato Cakes

These are delicious - perfect for breakfast, lunch, or dinner. A little sweet, a little spicy… what’s not to love?

INGREDIENTS

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 2 lb. sweet potatoes, roasted, peeled, and mashed
2 cups panko
1⁄2 cup flour
1⁄3 cup roughly chopped cilantro, plus leaves for serving
4 scallions, roughly chopped
2 small red Thai chiles or 1⁄2 serrano chile, minced
1 egg
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup canola oil, plus more

 

DIRECTIONS 

  • Preheat oven to 425 degrees.

  • Peel and cut potatoes into 1-inch thick cubes.  Line a baking sheet with non-stick Reynolds aluminum foil.  Toss potatoes with 2 Tbsp of olive oil and place on baking sheet, spread out. Bake for 35-40 minutes until soft.

  • Mix potatoes, 1 cup panko, the flour, chopped cilantro, scallions, chiles, egg, salt, and pepper in a bowl. Heat oil in a 12" skillet over medium heat. Using oiled hands, divide potato mixture into eight 4-oz. patties about 1⁄2" thick; coat in remaining panko. Working in batches, fry, flipping once, until golden and crisp, 2–3 minutes. Drain on paper towels and season with salt and pepper; garnish with cilantro leaves.

Breakfast, Dinner, Healthy, Lunch, Side DishesMarie KellyMilford Kitchensweet potatoes, sweet, spicy, pancakes, how to make sweet potato pancakesComment