Fried-Sweet-Potato-Cakes

Fried Sweet Potato Cakes

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When I think of Fried Sweet Potato Cakes, I think of my mother. She would make fried cakes out of anything and everything in the refrigerator. We kids called her the gourmet garbage queen, garbage as in left-overs from meals we had throughout the week. You know that old saying “want not, waste not” and “don’t waste what you might want”, that applied to all and any left-overs in my mother’s kitchen. She could make a meal out of bread, onion and mayo, and you’d think you were in heaven on your first bite.  I do believe I got all my creativeness from her and my grandmother, I know I got my love of cooking and baking from the both of them.

When you think of a traditional fried potato cake, you think of using left-over mashed potatoes from the night before, but not with these Fried Sweet Potato Cakes, they took a turn at traditional, and their main ingredient are left-over sweet potatoes from last night dinner. The crunchiness on the outside, with that thick creamy inside, along with onions and peppers are a great combination. Everyone will be wanting more of these slightly sweet and savory Fried Sweet Potato Cakes.

Fried-Sweet-Potato-Cakes

Fried Sweet Potato Cakes are a twist to a family traditional recipe.

Fried Sweet Potato Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10 - 12 cakes

Serving Size: 1 - 2 cakes

Fried Sweet Potato Cakes

Fried Sweet Potato Cakes are a great way to re-use those left-over sweet potatoes from that family gathering. Serve them up as a side to your favorite dish. The sweet and savory combination of the sweet potato, onions and peppers will compliment any dish.

Ingredients

  • 1 large – Sweet Potato – mashed*
  • 1 tbsp. – Butter – room temperature
  • ¼ cup – Greek Yogurt – low fat plain
  • ¼ - Red Onion – chopped
  • ½ - Yellow Bell Pepper – diced**
  • 1 tbsp. – Gluten-Free Flour***
  • 1 tsp – Mrs. Dash – Original Blend
  • 2 tbsp. – Coconut Oil – for frying

Instructions

  1. Combine all ingredients, except for coconut oil in a medium sized bowl. Mix well with spoon.
  2. Heat coconut oil in large frying pan, and scoop potato mixture by large spoon into hot oil. Fry on each side for 3 minutes and drain on paper towel to absorb any extra oil.
  3. Serve with your favorite dish of eggs, beans, or meat! This recipe will make 10 to 12 small patties.

Notes

*if you don’t have left-overs, cook your sweet potato in the microwave until tender, peel and mash. **you can use any flavor of bell pepper that you have handy. ***I use Bob’s Red Mill Oat Flour for this recipe.

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These Fried Sweet Potato Cakes are a favorite of my husbands, he loves to have toast, eggs and baked beans, as a side for these delicious little fried cake, as one of his breakfast choices on the weekends for breakfast. He really likes the flavor these little cakes give to his over easy eggs and baked beans. I personally enjoy eating them on their own, and love to add hot peppers to my fried cakes – can’t be too spicy for me. So, remember, don’t throw those left-overs out, get creative and starting mixing things up from your refrigerator, and create a new twist to a traditional family recipe, just like I did. Enjoy!

From my kitchen to yours,

Tina Marie


If you’d like another old family recipe that I’ve added a twist to, check out my “Grandma’s Goulash“.


 What family traditional recipe have you switched up?

 

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