Savory Caribbean-Inspired Sweet Potato Cakes Recipe - Allrecipes.com
Savory Caribbean-Inspired Sweet Potato Cakes Recipe
  • READY IN 53 mins

Savory Caribbean-Inspired Sweet Potato Cakes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 33 mins
  • READY IN 53 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 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!

 
Most Helpful Critical Review
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!

 
Dec 01, 2007

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 "cake" before and they didn't hold their shape as well as I would have liked. Not sure if there is a trick to it or not or if it just takes practice. They didn't completely fall apart. All in all a great recipe and I plan on making again. Thank you!

 
Dec 27, 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 : )

 
Dec 07, 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.

 
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.

 
Aug 12, 2010

Excellent even without being fried!

 
Dec 12, 2007

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

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Shannon
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