Sweet-Potato Cakes

These Sweet-Potato Cakes are an ideal side dish or main meal, perfect for a weeknight as they require very few ingredients and take 30-minutes to reach your dinner table. They are Vegan and wholegrain too. 

Sweet-Potato Cakes and Tofu Scramble

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Sweet-potatoes are my favourite thing and I always have a bag on hand for whatever I’m making because 80% of my recipes can have sweet-potato on the side or as the main star! I love using my sweet-potatoes to make homemade chips as a side dish for so many recipes such as Marinated and Baked Cauliflower Wings and Tofu, Vegan Veggie Enchiladas and BBQ Pulled Pork Jack Fruit, just to name a few.

However, these simple Sweet-Potato Cakes mix it up a little bit from my usual sweet-potato chip side dish, and although they require a little more preparation (boiling, mash, mixing etc.) they are still really easy, simple and very delicious. I paired them with a tofu scramble for a healthy, nutritious and light meal that can be prepared in just 30 minutes, making it an ideal weeknight meal.

Sweet-Potato Cakes need to be more of a ‘thing’. One of my favourite places to eat (thankfully Vegan too), have Sweet-potato Cakes on their menu, and although I haven’t tried them because I don’t tend to eat things out that I can give a go myself, I still think and want more restaurants/cafes/eateries to  include them on their menu as they make a great starter, side dish and I would even eat them as my main dish with some vegetables or salad.

These Sweet-Potato Cakes are similar to my Sweet-Potato Hash Browns except the sweet-potato is mashed here instead of grated which is typical of a homemade hash brown, so it depends on how you’re feeling and what you would prefer to make on the day because both recipes are equally as delicious and both quite simple. These Sweet-Potato Cakes were soft and sweet on the inside but had a slight crunch and texture to them on the outside which I absolutely loved.

I made my Sweet-Potato Cakes the day before I cooked them, purely because I was so prepared but this step probably isn’t necessary but was beneficial for me to help keep them together. Once you have mashed and cooled your sweet-potatoes, simply add all the remaining ingredients to a mixing bowl and combine.


I shape my ‘cakes’ using a circular mould as I find this easiest and most manageable, which I place on a lined baking tray with panko breadcrumbs (you could also use normal breadcrumbs if you wish). I then froze my sweet-potato cakes until I was ready to cook them but again this is optional. Sprinkle the tops of your sweet-potato cakes with more breadcrumbs and bake in the oven until golden and then finish them off on the stovetop in a pan with a little olive oil to get a crispy topping and a soft centre. Or you can cook them completely on the stovetop with some olive oil but I prefer the oven as it requires less mess and less oil!

My recipe made four quite large Sweet-Potato Cakes or you could make 6 slightly smaller ones, and depending on how you serve them will depend on how many servings you get from the recipe. If you are serving these as a side dish then you can serve 1 ‘cake’ per person with some Tofu scramble as below or try my recipe for Tofu and Vegetables Scramble, or serve them as a main with two ‘cakes’ per person and some side salad.


If you love Sweet-Potatoes as much as I do, then check out some of my other recipes:

Vegetable Jerk Curry

Sweet Baked Breakfast Potato

Sweet-Potato and Quinoa Mediterranean Bake

Oven-Baked Sweet-Potato Quesadillas

 


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Sweet-Potato Cakes
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, 30-Minutes or Less
Cuisine: Side, Main
Serves: Serves 2-4
Ingredients
  • 2 sweet-potatoes, mashed and cooled
  • 1 flax egg
  • handful coriander leaves
  • ½ cup wholemeal flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • 4 tbsp panko breadcrumbs
Instructions
  1. In a large mixing bowl, combine the flour and the powders, then stir through the sweet potato and flax egg to combine
  2. in the dry ingredients. Set this aside in the fridge whilst you pre-heat the oven to 400F/190C/Gas Mark 5.
  3. Line a baking tray with no-stick baking paper and sprinkle evenly over half of the panko breadcrumbs.
  4. Using a circular mould, place the mould onto the baking tray and spoon equal measures of the mixture into the mould and smooth out. Repeat this process until your mixture has been used up (I made 4 large 'cakes').
  5. Then sprinkle the tops of the 'cakes' with the remaining panko breadcrumbs and bake in the oven for 20-30 minutes until they are beginning to brown and become firm. (You can continue to bake them or remove them)
  6. After this time, heat a tbsp of olive oil in a large frying pan and place two potato cakes at a time in the pan to finish them off by cooking on either side for 3-5 minutes. Repeat this for the next two cakes.
  7. Once, they have browned and cooked to your liking, sprinkle them with dairy-free cheese if you wish and serve them as a side (1 cake each) or as a main with a side salad (2 cakes each).

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