Description
These Cheesy Mashed Sweet Potato Cakes are a delicious and crispy appetizer or side dish, combining creamy mashed sweet potatoes with melted mozzarella and parmesan cheese, fresh herbs, and a crunchy breadcrumb coating. Perfectly pan-fried to golden perfection, they offer a comforting bite with a flavorful cheesy center.
Ingredients
Scale
Main Ingredients
- 4 cups mashed sweet potatoes (about 5 medium-sized sweet potatoes)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
- 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)
- About 1 tablespoon oil (for frying)
Instructions
- Prepare the mashed sweet potatoes: Either bake the peeled and chopped sweet potatoes on a foil-lined baking sheet drizzled with oil and seasoned with salt and pepper, covered with foil, at 375°F for 45 minutes until soft; or boil peeled and chopped sweet potatoes in salted water until easily pierced with a fork. Drain and transfer to a bowl.
- Mash the potatoes: Using a potato masher, mash the cooked sweet potatoes until smooth and lump-free in a large mixing bowl.
- Mix cake ingredients: Add mozzarella, parmesan, green onions, 1/2 cup of breadcrumbs, garlic, parsley, egg, salt, and pepper to the mashed sweet potatoes. Mash all ingredients together thoroughly to combine evenly.
- Shape the cakes: Spread the remaining 1/4 cup breadcrumbs onto a plate. Scoop about 1 tablespoon of the mixture and form into round patties approximately 1/2-inch thick. Dredge each patty in the breadcrumbs, coating both sides evenly, and set aside.
- Cook the patties: Heat about 1 tablespoon oil in a medium nonstick pan over low to medium heat. When hot, add 4 or 5 patties and cook for about 6 minutes on each side until golden brown and crispy. Flip carefully with a spatula. Add oil between batches as needed and continue until all patties are cooked.
Notes
- Do not substitute bread crumbs with flour as it results in a gooey center; bread crumbs absorb moisture and help set the cakes.
- Use a nonstick skillet and moderate heat to prevent burning and allow even cooking.
- These cakes are softer than traditional potato cakes but will hold together well if you use breadcrumbs as instructed.
- The recipe yields approximately 20 small cakes, perfect for appetizers or sides.
Nutrition
- Serving Size: 1 cake
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
