30-Minute Crispy Sweet Potato Cakes
Crispy on the outside and tender inside, these sweet potato cakes are a savory blend of shredded sweet potatoes, feta, garlic, and herbs. Lightly pan-fried in avocado oil, they’re nutritious, flavorful, and quick to prepare. Perfect with sour cream, chives, or your favorite dipping sauce, these patties make a versatile side dish or light main for any occasion.
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.
