Sweet potato cakes

Sweet potato cakes or sweet potato fritters, same taste different names.

Sweet potato cakes

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salads & Vegetables
Servings 3


  • 1 sm-medium Sweet potato See picture
  • 1 X large Egg
  • 3-4 tablespoons Plain flour
  • 1 tablespoon Herbs of choice
  • 2 tablespoons Olive oil


  • Peel and grate the sweet potato into a bowl
  • Add flour and herbs then mix to coat sweet potato.
  • Add beaten egg and mix with a spoon or your hand.
  • Add oil to your frying pan, stove top heat about 3/4.
  • While the stove is heating roughly divide the sweet potato mix into 6 portions. When the oil is hot spoon in and vaguely flatten with the back of the spoon (1.5cm-ish thick).
  • Fry until cooked 2ish minutes each side, turning down heat if needed they should be a nice golden brown. Place onto paper towel to drain then lightly sprinkle with salt and pepper if needed. Serve with sour cream or greek yoghurt.


Of course this all depends on the size of your sweet potato but this is a very forgiving recipe so if the completed mix is a bit thick as you've added too much flour add a little milk to thin it down, if it's too runny as your egg was really big add a smidge more flour.
My picture shows 5 but that's because I was the only one eating these as my hubby is not a sweet potato lover, I served what I needed and the others went in the fridge for lunch the next day.
I've used wholemeal flour, white flour and besan (chickpea flour) so this would I think would be ok with gluten free as well.
Mix sour cream or greek yoghurt with fresh chopped herbs for serving.
Add other vegies like cauliflower or broccoli or ..... and make this recipe your own.

Leave a Reply

Your email address will not be published.

Recipe Rating

Time limit is exhausted. Please reload CAPTCHA.