These crispy sweet potato cakes are a wholesome twist on classic hash browns, packed with flavor and nutrition.
Sweet potatoes bring fiber, antioxidants, and natural sweetness, while feta and egg add a boost of protein.
Pan-fried in heart-healthy avocado oil, they’re golden on the outside and tender inside.
Low in saturated fat yet rich in satisfying flavor, these patties make a quick, versatile option for breakfast, dinner, or meal-prep.
30-Minute Crispy Sweet Potato Cakes
Equipment
- 1 box grater (for sweet potatoes)
- 1 clean dish towel (for squeezing moisture)
- 1 Medium mixing bowl
- 1 wooden spoon or spatula (for mixing)
- 1 cast iron skillet or large frying pan
- 1 measuring cup (¼ cup size, for shaping patties)
- 1 slotted spatula (for flipping)
- 1 paper towel–lined plate (for draining excess oil)
Ingredients
- ½ cup avocado oil or other high-heat oil
- 2 large sweet potatoes peeled and grated (about 6 cups)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic crushed (about 2 teaspoons)
- 2 stalks green onion finely diced
- 4 ounces feta cheese crumbled
- 1 large egg
- 1 teaspoon dried dill
- 1 teaspoon smoked paprika
- ⅔ cup all-purpose flour
- Sour cream or Greek yogurt for garnish
- Fresh chives finely chopped, for garnish
Instructions
- Prepare and Grate the Sweet Potatoes: Begin by peeling the sweet potatoes with a vegetable peeler to remove the skin completely. Once peeled, use a box grater or food processor with a shredding attachment to grate them into fine, thin shreds. You should end up with about six cups of grated sweet potatoes. Grating them finely ensures they cook evenly and bind together well when fried.
- Remove Excess Moisture: Place the grated sweet potatoes in the center of a clean dish towel or cheesecloth. Gather the towel’s edges together, twist tightly, and squeeze firmly over the sink to remove as much liquid as possible. This step is crucial, as removing excess moisture helps the patties hold their shape and become crispy rather than soggy during cooking.
- Mix the Flavor Base: Transfer the drained sweet potato shreds into a medium-sized mixing bowl. Add the crushed garlic, diced green onions, crumbled feta cheese, sea salt, black pepper, smoked paprika, and dried dill. Mix the ingredients gently with a wooden spoon until the seasonings and cheese are evenly distributed throughout the sweet potatoes. This base mixture builds flavor and adds aromatic depth to every bite.
- Add the Binder: Crack the egg into the bowl and lightly whisk it with a fork before mixing it into the sweet potato blend. Sprinkle the flour gradually over the mixture, stirring as you go, until everything is combined into a thick, cohesive batter. The egg and flour act as binders, holding the patties together during frying so they don’t fall apart. The mixture should be moist but firm enough to shape into patties.
- Heat the Cooking Oil: Pour the avocado oil into a large cast iron skillet or heavy-bottomed frying pan. Place the skillet over medium heat and allow the oil to heat for about 5 minutes. The oil should reach around 350°F (175°C), which is the ideal frying temperature. To test, drop a small shred of sweet potato into the oil—if it sizzles immediately, the oil is ready.
- Shape the Sweet Potato Patties: Using a ¼-cup measuring cup, scoop up a portion of the sweet potato mixture and gently press it into your palms to form a compact, round patty. Flatten slightly to create an even thickness of about ½ inch. Repeat the process until you have formed enough patties to fit in the skillet without overcrowding.
- Fry the Patties to Golden Perfection: Carefully place the shaped patties into the hot oil, leaving space between each one to ensure even cooking. Fry the patties for 2 to 3 minutes on the first side, resisting the urge to move them too soon. Once the edges turn golden brown and crisp, gently flip them with a slotted spatula. Cook for another 2 to 3 minutes on the second side until fully crisp and golden. Adjust the heat if necessary to maintain steady frying without burning.
- Drain Excess Oil: When the patties are cooked through and crisp on both sides, transfer them immediately to a paper towel–lined plate. This will absorb any extra oil and keep the cakes light rather than greasy. If needed, add a bit more oil to the pan before cooking the next batch. Continue frying the remaining patties in batches until all are cooked.
- Garnish and Serve Warm: Serve the sweet potato cakes while still warm and crispy. Garnish with a dollop of sour cream or Greek yogurt and sprinkle with freshly chopped chives. For extra flavor variety, try pairing them with garlic aioli, tzatziki, or a roasted red pepper dip. These cakes are best enjoyed hot, straight from the pan, but they also reheat nicely for meal prep.
Notes
- Always squeeze excess moisture from grated sweet potatoes to ensure crispy patties.
- Fry in small batches to avoid overcrowding the pan, which helps maintain even browning.
- A cast iron skillet gives the best crisp texture, but any heavy-bottomed pan works well.
- Adjust seasoning to taste—add extra dill or paprika if you enjoy bolder flavors.
- Greek yogurt makes a lighter alternative to sour cream for garnish.
Chef’s Secrets for Perfect Patties
The key to irresistible sweet potato cakes lies in preparation and heat control.
Squeezing out excess liquid from the grated sweet potatoes ensures the patties crisp up beautifully rather than steaming in their own moisture.
Using avocado oil or another high-heat oil is essential—it allows the patties to fry evenly without smoking or burning.
Shaping the patties with slightly damp hands helps prevent sticking and makes them hold together better.
Finally, avoid flipping too early; letting each side develop a deep golden crust before turning ensures the cakes stay intact and achieve that restaurant-worthy crispness.
Serving Suggestions for Every Occasion
These sweet potato cakes are incredibly versatile and can be served in countless ways.
For a hearty breakfast, top them with a fried egg and a spoonful of avocado salsa.
At dinnertime, they pair beautifully with grilled chicken, roasted salmon, or a crisp green salad for a lighter option.
For entertaining, serve them bite-sized as an appetizer with dipping sauces like garlic aioli, tzatziki, or roasted red pepper dip.
You can even make them part of a vegetarian bowl by layering them with quinoa, sautéed greens, and a tahini drizzle.
Storage Tips for Freshness Retained
Leftover sweet potato cakes keep well when stored properly.
Allow the patties to cool completely before transferring them to an airtight container, layering with parchment paper to prevent sticking.
They can be refrigerated for up to 3 days.
To reheat, place them in a skillet over medium heat or in the oven at 375°F until warmed through and crispy again—this helps preserve their crunch better than microwaving.
For longer storage, freeze the cakes individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat directly from frozen for best results.
Frequently Asked Questions
1. Can I make these sweet potato cakes gluten-free?
Yes! Simply swap the all-purpose flour for almond flour, oat flour, or a gluten-free blend. The texture may vary slightly, but they’ll still hold together well and taste delicious.
2. What can I use instead of feta cheese?
If you don’t have feta or prefer a milder flavor, try goat cheese, shredded mozzarella, or even Parmesan. Each adds a unique twist while helping bind the patties.
3. Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but if you prefer extra fiber and a rustic look, you can leave the skin on—just be sure to wash the potatoes thoroughly.
4. Can I bake these instead of frying?
Absolutely. Preheat your oven to 400°F, line a baking sheet with parchment, lightly oil the patties, and bake for about 20–25 minutes, flipping halfway through.
They won’t be quite as crispy as pan-fried, but they’ll be lighter and still tasty.
5. How can I keep the patties from falling apart?
The key is squeezing out as much moisture as possible and not skipping the flour and egg. If your mixture feels too wet, add a little more flour until it holds its shape when pressed together.
