Golden Sweet Potato Cakes Recipe

Cooking sweet potato cakes can be approached in a few different ways, depending on whether you’re making a sweet, dessert-style cake or a savory, fried patty. Here’s a general guide for both, based on common recipes.

Savory Sweet Potato Cakes (Fritters/Patties)

These are great as an appetizer, side dish, or light meal. They are typically pan-fried to a golden brown and crispy exterior.¹

Basic Steps:

1. Cook the sweet potatoes: Peel and cut your sweet potatoes into cubes.² Boil them in water until they are tender and can be easily pierced with a fork.³ Drain and mash them in a bowl.⁴ Some recipes suggest baking or microwaving them as well.⁵
2. Add binders and flavorings: The key to savory sweet potato cakes is a good binder to prevent them from falling apart.⁶ Common binders include:
   • Eggs⁷
   • Breadcrumbs or panko
   • Flour (all-purpose, rice, or cassava)⁸
   • Greek yogurt⁹
   • Parmesan cheese¹⁰
3. Mix in your desired seasonings: This is where you can get creative! Popular additions include:
   • Finely chopped onion or green onions¹¹
   • Minced garlic¹²
   • Chopped parsley, basil, or cilantro¹³
   • Spices like cumin, paprika, cinnamon, or allspice¹⁴
   • Salt and pepper¹⁵
   • Jalapeño or other chiles for a spicy kick
4. Form the cakes: Use your hands to form the mixture into small, flattened cakes or patties.¹⁶ Make sure to compress them well so they hold their shape during cooking.
5. Cook until golden: Heat oil (canola or olive oil are good choices) in a skillet over medium-high heat.¹⁷ Place the patties in the hot oil and cook for a few minutes on each side until they are golden brown and crispy.¹⁸ Avoid overcrowding the pan to ensure even browning.¹⁹
6. Serve: Serve the cakes warm. They can be served on their own or with a dipping sauce like sour cream, chipotle mayo, or a curried yogurt sauce.²⁰

Tips for Success:

• Remove excess moisture: After mashing the sweet potatoes, some recipes suggest letting them cool or even squeezing out excess liquid with a clean cloth.²¹ This helps the cakes hold their shape better.
• Don’t skip the binder: The binder is crucial.²² If your mixture feels too wet, add a little more flour or breadcrumbs until it’s easier to handle.²³
• Chill the patties: Refrigerating the formed cakes for a short period can help them firm up and hold their shape better when frying.²⁴

Sweet Sweet Potato Cakes (Dessert Cake)

This type of “sweet potato cake” is more of a traditional cake, similar to a carrot cake, and is baked in the oven.²⁵

Basic Steps:

1. Prepare the sweet potatoes: Cook and mash the sweet potatoes until they are very smooth.²⁶ Allow them to cool to room temperature.
2. Cream butter and sugar: In a large bowl, use a mixer to beat softened butter and sugar together until the mixture is light and fluffy.²⁷
3. Add wet ingredients: Mix in eggs one at a time, followed by the mashed sweet potatoes and vanilla extract.²⁸
4. Combine dry ingredients: In a separate bowl, whisk together your flour, baking powder, baking soda, salt, and spices like cinnamon, nutmeg, or five-spice powder.²⁹
5. Mix wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.³⁰ Be careful not to overmix.
6. Bake: Pour the batter into a greased and floured cake or Bundt pan.³¹ Bake in a preheated oven until a toothpick inserted into the center comes out clean.³²
7. Cool and glaze: Let the cake cool in the pan for a bit before inverting it onto a wire rack to cool completely.³³ You can top it with a simple powdered sugar glaze, a cream cheese frosting, or a cinnamon-honey buttercream.³⁴

Tips for Success:

• Use fresh, cooked sweet potatoes: While canned sweet potato puree can work, using fresh, cooked, and mashed sweet potatoes often results in a better texture and flavor.
• Don’t overmix: Overmixing the batter can lead to a tough, dense cake. Mix only until the ingredients are just incorporated.
• Check for doneness: A toothpick test is the best way to determine if the cake is fully baked.³⁵ The baking time can vary depending on your oven and the size of your pan.