Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Sweet Potato Cakes
Sweet Potato Cakes
About the Recipe
These shredded sweet potato cakes are incredibly easy, which makes them a great side for any meal. I use my food processor to shred the potatoes, it makes quick work of it and saves my injured elbow from aching later.
Once the potatoes are grated, it’s simply a matter of mixing everything up and dropping them into a hot skillet.
If you like a little heat, you can add hot sauce or cayenne pepper to make spicy sweet potato cakes. Remember to add a little at a time. You can always add more, but taking it out is another story.
Veggie cake recipes are perfect for making ahead and freezing. The trick to this is placing them in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for a few hours until they are solid and then you can put them into zip-top bags.
If you want to freeze the entire batch to be used later, place parchment between the layers and wrap tightly with plastic wrap.
Recipe by Cheryl – Pook’s Pantry
Servings: 12
Ingredients:
2.5 lbs sweet potatoes, peeled and grated, about 3 large
2 sweet onions, diced
1/4 cup parsley, chopped
3 cloves garlic, minced
1 1/4 cup flour
1/4 cup corn meal
3 eggs, large
2 tsp salt, kosher
1 tsp black pepper
1 tbsp butter
1/2 cup canola oil
Getting it done:
1. Preheat oven to 200°F (93°C)
2. In a skillet over medium heat, cook diced onion in 1 tbsp butter until translucent. About 8 minutes. Set aside to cool.
3. Grate sweet potatoes using food processor or box grater. Place in large mixing bowl.
4. Add cooled onion, parsley, garlic, flour, cornmeal, eggs, salt, and pepper to sweet potatoes.
5. Mix well to thoroughly combine.
6. Heat 1/2 cup of canola oil in a cast iron or heavy bottomed skillet over medium – medium high heat.
7. Using scoop or large spoon, carefully drop mixture into hot pan. Lightly flatten cakes and cook for 6 minutes on each side.
8. Place cooked sweet potato cakes on a baking sheet in the oven to stay warm as you finish cooking the rest of the mixture.
Recipe Notes
Depending on the size of your pan, you may have to add additional oil as you are cooking each batch.
This recipes makes 24 cakes. 2 each per serving.
Perfect for freezing to use later.
Ingredients:
2.5 lbs sweet potatoes, peeled and grated, about 3 large
2 sweet onions, diced
1/4 cup parsley, chopped
3 cloves garlic, minced
1 1/4 cup flour
1/4 cup corn meal
3 eggs, large
2 tsp salt, kosher
1 tsp black pepper
1 tbsp butter
1/2 cup canola oil
Getting it done:
1. Preheat oven to 200°F (93°C)
2. In a skillet over medium heat, cook diced onion in 1 tbsp butter until translucent. About 8 minutes. Set aside to cool.
3. Grate sweet potatoes using food processor or box grater. Place in large mixing bowl.
4. Add cooled onion, parsley, garlic, flour, cornmeal, eggs, salt, and pepper to sweet potatoes.
5. Mix well to thoroughly combine.
6. Heat 1/2 cup of canola oil in a cast iron or heavy bottomed skillet over medium – medium high heat.
7. Using scoop or large spoon, carefully drop mixture into hot pan. Lightly flatten cakes and cook for 6 minutes on each side.
8. Place cooked sweet potato cakes on a baking sheet in the oven to stay warm as you finish cooking the rest of the mixture.
Recipe Notes
Depending on the size of your pan, you may have to add additional oil as you are cooking each batch.
This recipes makes 24 cakes. 2 each per serving.
Perfect for freezing to use later.
About the Recipe
These shredded sweet potato cakes are incredibly easy, which makes them a great side for any meal. I use my food processor to shred the potatoes, it makes quick work of it and saves my injured elbow from aching later.
Once the potatoes are grated, it’s simply a matter of mixing everything up and dropping them into a hot skillet.
If you like a little heat, you can add hot sauce or cayenne pepper to make spicy sweet potato cakes. Remember to add a little at a time. You can always add more, but taking it out is another story.
Veggie cake recipes are perfect for making ahead and freezing. The trick to this is placing them in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for a few hours until they are solid and then you can put them into zip-top bags.
If you want to freeze the entire batch to be used later, place parchment between the layers and wrap tightly with plastic wrap.
Recipe by Cheryl – Pook’s Pantry
Servings: 12
Nutritional Info
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