Savory Caribbean-Inspired Sweet Potato Cakes

Savory Caribbean-Inspired Sweet Potato Cakes

11
Shannon 0

"This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney."
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Ingredients

53 m servings 289 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  2. Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  3. Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  4. Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Reviews

11
  1. 15 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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!

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 ...

Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I were to do it over I would have left it out. Too spicy for me. Also I have never made this type of...

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!

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. ...

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 t...

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 egg...

Excellent even without being fried!

Loved it. Quick and easy. Just the right amount of sweet and spicy. I will definitely make them again.

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!