Reviewed: Jan. 19, 2012

my children absoultley loved these,but be sure when ever you are cutting your hot peppers to wear gloves as your fingers will burn for days,do try this but also when patties are ready to fry dip in egg and then in flour this will give it form without falling apart.

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Reviewer:

nanna

Reviewed: Sep. 17, 2011

The first batch I made I followed the directions to the letter. They tasted good but as per other reviews, they were too loose, and fell apart easily. The second time I made them I added 3 eggs and 1/2 cup of flour and 1 cup of panko then baked them at 350 for 20 minutes. They held shape tasted delicious but were less oily. Let them stand for 10 minutes to firm up. Delicious sweet/spicy combo.

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Reviewer:

Chris F

Reviewed: Aug. 25, 2011

The only oil I used was spray oil, and I omitted the brown sugar. These were great! I've made this recipe several times since finding it. Great tasting sweet potato cakes!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 3, 2011

I prepared these with the sweet potatoes that grow in my country (purple on the outside and white on the inside, yellow when they are cooked). It worked pretty well, didn't crumble as much, but they did absorb all the oil and did not form a crust the way I would have wanted to. I skipped the jalapeño. I was also a bit confused about what sauce to serve this with, so I served them plain, but they were a bit dry for my taste, might try some tomato sauce next time; might also try adding an egg to see if they brown better and using less sugar to make them more savory. Thanks for the recipe.

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Reviewer:

Esfer

Cooking Level: Intermediate

Reviewed: Dec. 2, 2010

Delicious flavour. Mine did fall apart a bit while cooking, though. I think a little flour/oatmeal with an egg would have helped hold them together more. I think I'll try them in the oven next time to cut down on the fat some.

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Nov. 5, 2010

Simply Amazing. I'm a huge fan of potato cakes, and an even bigger fan of sweet potatoes! So was really excited to try this recipe. Flavor was amazing. I followed the recipe completely EXCEPT I found the mixture to be too wet and in reading some of the comments I figured it would have the same problem of falling apart that others had ran into. To fix this I added 1egg and around 1/4 cup of flour to give it a little body. They fried to a perfect golden color. The outside was perfectly crispy and the inside was still creamy and amazing! Even the hubby says they were a 5 star! We will definitely be having these again!

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Reviewer:

mellowsnikki

Cooking Level: Intermediate

Reviewed: Aug. 11, 2010

Excellent even without being fried!

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Reviewer:

CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 7, 2009

I love sweet potatoes and was looking for something new. this recipe was easy to make and the flavor was fabulous. This is the second time I made these. The first time I followed the recipe. The second time I wanted to cut the fat and some calories so I eliminated the brown sugar, and did not fry the patties in oil. Instead, I cooked them on my Griddler and they turned out great. They still crumbled a little when removing them from the griddle but they were delicious : )

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Reviewer:

Venus

Reviewed: Mar. 23, 2008

The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick pans. I then dipped the patties in Panko breading then fried them. Much better!

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