If you love cozy comfort food with a little cheesy twist, then you’re going to adore this Cheesy Mashed Sweet Potato Cakes Recipe. These golden, crispy-on-the-outside, creamy-on-the-inside delights have quickly become a favorite in my kitchen — and I can’t wait for you to try them! Whether you’re serving them as a snack, side dish, or even a light meal, they hit just the right balance between cheesy, savory, and naturally sweet. Stick around, and I’ll walk you through every detail so you can nail this recipe perfectly.

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Why This Recipe Works

Perfect Texture: Using breadcrumbs instead of flour helps the cakes hold their shape while keeping a slight softness inside.
Cheesy Goodness: A blend of mozzarella and parmesan gives these cakes melty, gooey flavor with just a touch of sharpness.
Simple Ingredients: You probably have all the ingredients in your pantry and fridge, making this an easy recipe to whip up anytime.
Versatile & Crowd-Pleasing: These cakes are great for parties, weeknight dinners, or even as a snack — they’re always a hit!

The image shows four round, golden-brown patties cooking in a black pan. Each patty has a crispy, textured surface with some darker, slightly charred spots and bits of green herbs visible inside. The patties look thick and well-formed, with a rough but even crust. The pan surface underneath is oily and shiny, enhancing the golden color of the patties. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Cheesy Mashed Sweet Potato Cakes Recipe come together to create a blend of creamy, cheesy, and slightly crispy textures that make every bite satisfying. Sweet potatoes provide a naturally sweet base that balances perfectly with the savory cheeses and herbs. Not all sweet potatoes are created equal though — look for firm and bright orange ones with smooth skin for the best mash.

Sweet potatoes: Make sure to pick medium-sized, firm potatoes for easier baking and mashing.
Mozzarella cheese: Use shredded mozzarella for melty stretchiness that blends beautifully with the potatoes.
Parmesan cheese: Freshly grated adds sharp, nutty flavor that punches up the taste.
Green onions (scallions or green shallots): These bring brightness and a mild oniony kick without overpowering the dish.
Bread crumbs: Essential for binding and giving the cakes a crispy exterior—not interchangeable with flour!
Garlic: Fresh minced garlic adds depth and warmth to the flavor profile.
Fresh parsley: Adds a fresh, herbaceous note that lightens the richness.
Egg: Helps bind everything together for sturdy yet tender cakes.
Salt & pepper: Just enough seasoning to bring all the flavors forward.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Cheesy Mashed Sweet Potato Cakes Recipe is how adaptable it is. I like to switch it up depending on what’s in my fridge or what flavor mood I’m in, and you can too! Feel free to jazz it up or keep it simple — you’ll still end up with delicious cakes.

Variation: Sometimes I swap out mozzarella for sharp cheddar to bring a bolder cheese flavor, and it’s always a crowd-pleaser.
Vegetarian version: This recipe is already vegetarian-friendly, but to make it vegan, try using a flax egg and vegan cheese alternative (though expect slight texture differences).
Herbs & spices: Adding a pinch of smoked paprika or cumin gives an interesting smoky twist if you’re feeling adventurous.
Make it gluten-free: Swap bread crumbs for gluten-free bread crumbs to accommodate dietary needs without sacrificing texture.

Step-by-Step: How I Make Cheesy Mashed Sweet Potato Cakes Recipe

Step 1: Prep and cook your sweet potatoes

First, you’ll need to cook your sweet potatoes until they’re nice and tender. My favorite method is oven-baked because it adds a slight caramelized edge to the potatoes, but stovetop works just as well. Peel and cut them into chunks, drizzle with a tiny bit of oil, then roast covered with foil for about 30 to 45 minutes, depending on size. You’ll know they’re ready when a fork slides in effortlessly. If you’re rushing, stovetop boiling does the trick — just salt the water and cook until fork-tender.

Step 2: Mash and mix all the ingredients

Once your sweet potatoes are cooked and warm, mash them up with a potato masher until smooth-ish but still a bit textured. Add mozzarella, parmesan, green onions, half the bread crumbs, garlic, parsley, the egg, and your salt and pepper. Now here’s a little tip: don’t overdo the mashing at this point — you want everything evenly mixed but not a puree. The cheese will blend in but keep some character.

Step 3: Form and coat your cakes

On a separate plate, spread out the remaining breadcrumbs. Scoop about a tablespoon of the mixture and form into small, round patties approximately half an inch thick. Roll each cake in the breadcrumbs to coat both sides evenly — this crust is what gives you that satisfying crispiness when pan-fried. If the mixture feels sticky or wet, chill it for 15-20 minutes; that always helps firm up the cakes for easier shaping.

Step 4: Pan-fry to golden perfection

Heat a nonstick skillet over medium-low heat with about a tablespoon of oil. Add the cakes in batches, careful not to overcrowd. Cook them gently for about 6 minutes on each side until golden brown and crispy — flip them carefully with a small spatula because they’re delicate! Add more oil between batches as needed. Patience here is key; low and slow cooking keeps them from burning while ensuring a lovely golden crust.

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Pro Tips for Making Cheesy Mashed Sweet Potato Cakes Recipe

Choose the Right Sweet Potato: I’ve found that the orange-fleshed sweet potatoes work best for this — softer texture and natural sweetness that’s unbeatable.
Don’t Skip the Breadcrumb Coating: I tried swapping the crumbs for flour once, and the cakes became mushy. Breadcrumbs absorb moisture and give that crispy crust you want.
Cook Over Medium-Low Heat: Patience is key to get crispy edges without burning. Low and slow wins the race here.
Use a Small Spatula for Flipping: It makes turning the cakes easier and prevents them from breaking apart.

How to Serve Cheesy Mashed Sweet Potato Cakes Recipe

A stack of four golden-brown patties with a crispy, textured surface is placed on a white plate. Each patty shows small bits of red and dark brown, giving a crunchy look. On top of the stack, there is a dollop of smooth white cream, slightly melting over the edges. Small pieces of chopped green onions are sprinkled on the cream and around the plate, adding a fresh pop of color. The plate sits on a white marbled surface, softly lit to highlight the patties' crispiness and the cream's smoothness. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish these cakes with a sprinkle of fresh parsley or chives to add a pop of color and freshness. A dollop of sour cream or a drizzle of tangy yogurt sauce complements the richness perfectly — sometimes I mix in a little lemon zest for brightness. If I’m feeling festive, a few chili flakes on top give a subtle kick that’s just right.

Side Dishes

I love pairing these cheesy cakes with a simple green salad dressed in lemon vinaigrette. Roasted veggies or a light cucumber-tomato salad also balances the heavier flavors. For something heartier, smoky grilled chicken or pulled pork alongside makes for a perfect meal.

Creative Ways to Present

For special occasions, I arrange the cakes on a large platter topped with microgreens and edible flowers — it’s such a fun way to impress guests. You can also serve them stacked mini-burgers with avocado slices and arugula inside slider buns for a playful twist everyone loves. I’ve even served them alongside a colorful grain bowl to add texture and flavor variety.

Make Ahead and Storage

Storing Leftovers

Leftover cheesy mashed sweet potato cakes store beautifully in the refrigerator in an airtight container for up to 3 days. Just let them cool completely before sealing, so they don’t get soggy from condensation. I always recommend stacking a layer of parchment paper between them if you want to keep them separate.

Freezing

Freezing is totally doable here — I like to flash freeze the formed but uncooked cakes on a baking sheet, then transfer them to a freezer-safe bag. They keep well for up to 2 months. When you’re ready, just pan-fry straight from frozen, adding a minute or two to the cooking time.

Reheating

Reheat leftovers in a nonstick skillet over medium heat to crisp them up again — microwaving tends to make them too soft. You could also pop them under the broiler for a couple of minutes if you’re short on time, just keep an eye to avoid burning.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! You can swap sweet potatoes for regular russet or Yukon gold potatoes, but keep in mind the flavor profile will be less sweet and the texture might be a bit firmer. You might want to adjust the seasoning and cheese amounts slightly to balance the taste.
Can I bake the sweet potato cakes instead of frying?

Yes, you can bake them! Place the formed cakes on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried, but still delicious and a bit lighter.
How do I prevent the cakes from falling apart?

Make sure to use enough breadcrumbs for binding and include the egg in the mixture. Also, chilling the mixture for 15-20 minutes before shaping helps the cakes hold together better during cooking.
Are these sweet potato cakes gluten-free?

Not as written, since regular bread crumbs contain gluten. However, you can easily swap in gluten-free bread crumbs to make the recipe gluten-free without sacrificing texture or flavor.

Final Thoughts

This Cheesy Mashed Sweet Potato Cakes Recipe has become one of those dishes I keep going back to whenever I want something comforting but a little different — plus, they’re just fun to eat! They bring together that cozy mash-up of cheesy, sweet, and crispy I crave, and they never fail to impress friends and family. I can’t wait for you to give them a try and hopefully make some delicious memories of your own in the kitchen. Trust me, once you make these, they’ll be on your regular rotation!