Description
These Cheesy Mashed Sweet Potato Cakes are a delicious and comforting treat combining creamy mashed sweet potatoes with melted mozzarella and parmesan cheese, seasoned green onions, garlic, and herbs. Crispy golden on the outside while soft inside, they make a perfect appetizer or side dish, cooked to perfection in a pan with a crunchy breadcrumb coating.
Ingredients
Scale
Main Ingredients
- 4 cups sweet potatoes mashed (approximately 5 medium-sized sweet potatoes)
- 2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese fresh grated
- 1/2 cup green onions (scallions or green shallots), chopped
- 3/4 cup bread crumbs divided
- 2 cloves garlic finely chopped or 2 tablespoons minced garlic
- 2 tablespoons fresh parsley chopped
- 1 egg
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 tablespoon oil for frying
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Wash, peel, and cut sweet potatoes into 6 pieces each. Arrange on the baking sheet, drizzle with a small amount of oil, and season with salt and pepper. Cover with foil and bake for 45 minutes or until easily pierced with a fork. Alternatively, boil sweet potatoes in a large pot of salted water until tender, about 30 minutes. Drain well.
- Mash Sweet Potatoes: Transfer cooked sweet potatoes to a large mixing bowl. Mash well using a potato masher until smooth and creamy.
- Combine Ingredients: To the mashed sweet potatoes, add shredded mozzarella, grated parmesan, chopped green onions, 1/2 cup of breadcrumbs, finely chopped garlic, chopped parsley, and the egg. Season with salt and pepper. Use the potato masher to mix everything thoroughly until evenly combined.
- Form Patties: Place the remaining 1/4 cup breadcrumbs on a plate. Scoop about 1 tablespoon of the mixture into your palm and shape into round patties about 1/2-inch thick. Dredge each patty in the breadcrumbs, coating both sides evenly, and set aside on a plate until ready to cook.
- Cook Patties: Heat 1 tablespoon of oil in a medium nonstick pan over low-medium heat. When the oil is hot, add 4 or 5 patties to the pan without crowding. Cook for about 6 minutes on each side or until golden brown and crispy, flipping carefully with a small spatula. Add more oil between batches as needed and continue until all patties are cooked.
- Serve: Remove cooked patties and place on paper towels to drain excess oil. Serve warm as a side dish or appetizer.
Notes
- Do not replace breadcrumbs with flour as it results in a gooey center. Breadcrumbs absorb moisture and help the cakes hold together while providing a crispy coating.
- You can bake the sweet potatoes or boil them depending on preference and time.
- Use freshly chopped parsley and garlic for the best flavor.
- Cook patties over low-medium heat to avoid burning while allowing them to cook through inside.
- Use a nonstick pan to prevent sticking and make flipping easier.
- Serve these cakes with a dipping sauce such as sour cream, yogurt dip, or spicy aioli for extra flavor.
Nutrition
- Serving Size: 1 cake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
