Reviewed: Nov. 10, 2008

Very Good! I used 2 eggs and used rolled oats in place of the bread crumbs. I also added a chopped zucchini and red pepper. I sauted these vegetables with the green onion and sweet potato, and mixed everthing else together to combine. I froze the extras. (I did not make the sauce)

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 6, 2008

i was disappointed. I wasn't a fan of the consistency with the shredded potatoes--maybe they would have been better if i cooked them with the veggies, but as written these were just ok. i won't make them again, but i'll finish up the leftovers.

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Jamie

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Reviewed: Aug. 21, 2008

These get 5 stars for how good they are for you and are tasty as well. The only thing I did differently is added canned chopped jalepeno since there was a recall on fresh jalepenos. Made them nice and spicy. Though I do have to say, I had quite a time not breaking these apart when trying to flip them and they took much longer than the 4 mins stated or they would have been mushy. I finally figured out at the end that when it came time to flip, I put a piece of foil (with little oil) on top of the cakes and flipped pan and all, making it easier to heat the other sides. Then I carefully slid them off of foil when it was done and they stayed in tact. I tried frying these in a pan with a little olive oil and that did not work well at all. It just soaked up the oil and stuck to the pan. I will have to try the pam next time, but I may just stick with broiling them.

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GINGERLY88

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Reviewed: Aug. 18, 2008

I didn't have sweet potatoes in the house and these were still very good. I added more seasonings including chili powder and used whole wheat flour in lieu of the bread crumbs. Made a really nice, healthy lunch Christina and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 11, 2008

went down really well - even with the meat eaters!!

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annette_tr9

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Reviewed: Aug. 8, 2008

What a great way to get your children to eat their sweet potatoes.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 23, 2008

The recipe took a bit more time than I expected. But, overall these were delicious!!! Don't skip the sauce it makes the meal.

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poppet

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

I made this recipe for a dinner party and these were a huge hit. I served them with grilled halibut and homemade mango salsa. It was the perfect flavor combination.

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run1011

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Reviewed: Jun. 4, 2008

I enjoyed both making and eating these versatile little cakes! They were very easy to make and I can see lots of potential for other flavors, such as making them with ginger instead of cumin for an Asian style cake. Mine turned out rather dry, though, so I will likely use less breadcrumbs next time. I was a bad girl and didn't make the lime sour cream but instead served it with fresh home made guacamole on top and it was super yum!

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jun. 2, 2008

These were awesome. Even the kids enjoyed them. We followed the recipe exactly but didi microwave the sweet potato for about 2 minutes.

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HENSAR00

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Reviewed: May 27, 2008

These are great! I like the sweet potato in them- adds texture and a bit of flavor. Made them without the jalapeno and they are still very savory with just the cumin. I did a different sauce: 1 ripe avocado 1 C sour cream 1/2 bunch cilantro 1-2 Tbs. lime juice 1 tsp. minced garlic salt to taste Process all ingredients in food processor until blended and cilantro is chopped. Very tasty!!

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TOMLIBBY

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Reviewed: May 20, 2008

This is an awesome!!! Instead of using the oven, I sprayed a skillet with Pam and cooked on both sides for about 4 min. each at med high heat. I don't even like sweet potatoes, but man, this recipe is yummmmy! My friend, who doesn't like sweet potatoes either, loved this recipe as well! I made extra and put in a bowl in the fridge and cooked 2 days later for another dinner!

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Cathy

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Reviewed: May 18, 2008

OMG!! Sooo good! I didn't have green onions so I used diced red onion instead, and I followed other reviewers and microwaved the sweet potato before adding it to the mixture. If you want them spicy then add more jalapenos or use a spicier pepper. I added to the sauce making it with a full cup of reduced fat sour cream, zest of one lime, juice of 1/2 a lime, 1 minced jalapeno and a handful of chopped cilantro. Even my 2 and 4 year olds loved this recipe!

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Andrea

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

These are very tasty. However, my cakes turned out dry. I made smaller sizes for dipping, so maybe that's the reason? I also added extra garlic and green onion, and a little bit of salsa in the mix. Definitely make the lime sour cream; it's fantastic.

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 19, 2008

This was truly fabulous. My skeptical husband was even impressed, and did not mind that we were having a "veg" dinner.I was a little nervous about how this was going to turn out, and,after reading the reviews, I decided to leave out the jalapenos from the sour cream, I substituted four egg whites for the one egg, and made about eighteen thin patties. I will use this recipe again and again, it's going into the rotation for sure! Thanks!

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imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Warren, Michigan, USA

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Reviewed: Mar. 9, 2008

Delish! I might try making them bite size for a party.

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jstremer

Cooking Level: Beginning

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Reviewed: Mar. 9, 2008

Delicious. I loved that they were baked. Mine were a little on the soggy side, but I think I just needed to leave them in longer. Thanks for the recipe!

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 14, 2008

The recipe appeared a little time consuming, but once I actually had all the ingredients on hand, it didn't take long to throw together at all! These were really healthy, and packed with delicious veggies and flavors. And the lime sour cream was divine! My husband and I loved these--I'll definitely make them again.

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 10, 2008

grated the sweet potatoes small pieces and make small paties that are not thick and add tabasco sauce instead of jalapenos. You cand add fresh coriander to the sauce and i did not put hot stuff into the sauce so it's refreshing.

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barrannie

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

These were good, and I'll make them again. I shredded the sweet potato and made the sour cream topping the night before to save time. I followed the other suggestions and made these changes to the recipe: use 2 eggs in the bean mixture and also add to the basic recipe 1 can mild diced chilies, 1 tsp chili powder, 1 tsp coriander. I also used 1Tbsp jarred chopped jalapenos instead of fresh and it was really mild so I'll add more next time. I'll also add some cilantro next time. This recipe made 18 patties (golf ball size when I scooped them out) which I flattened. I had to move the oven rack to the middle because they burned otherwise, and then I baked them for 7 min on one side and 4 on the other. They were good, but needed more spice. Also, next time I'm going to make them much thinner/flatter and add more salt & pepper (I only used 1/4 tsp of each).

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healthymom

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