This post may contain affiliate links. Please read our disclosure policy.
Cheesy Mashed Sweet Potato Cakes are the perfect snack! Cheesy on the inside, so crispy on the outside and so easy to make!
I created a different iteration of this recipe early on in my food blog journey which has since been perfected thanks to the addition of LOTS of cheese. Serve them with poached eggs, bacon, or just on their own, they are so versatile, the whole family loves them!
I mean….the cheese pull right here is just perfect!
The only advice I have with these is be gentle. Mashed sweet potato cakes tend to be a lot more delicate than normal mashed potato cakes. When flipping them, do so gently or they may break apart on you. Also, I always make these with breadcrumbs. The times I’ve tried these with flour, they come out gooey in the centre. Very very soft and almost like a cake batter.
I also prefer to fry them on a nonstick pan, as the cheese tends to run out of them and stick in a regular pan.
Serve them with sour cream, chives, more green onions, bacon on the side, or a dripping poached egg. YUUUHM.
More Potato Recipes:
Potato Salad with Bacon and Dill Pickles
Hasselback Herbed Garlic Butter Sweet Potatoes
Crispy Greek Lemon Smashed Potatoes
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Cheesy Mashed Sweet Potato Cakes
Ingredients
- 4 cups sweet potatoes mashed, we used 5 medium-sized sweet potatoes
- 2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese fresh grated
- 1/2 cup green onions scallions or green shallots, chopped
- 3/4 cup bread crumbs divided
- 2 cloves garlic finely chopped, or 2 tablespoons minced garlic
- 2 tablespoons freshly parsley chopped
- 1 egg
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
Instructions
TO MAKE MASHED SWEET POTATOES:
- OVEN BAKED: Line a baking sheet with foil or parchment paper. Wash, peel and cut sweet potatoes into quarters or 6 pieces, depending on how large they are (we do ours in 6 pieces). Arrange onto baking sheet; drizzle with a small amount of oil and season with salt and pepper. Cover baking sheet with foil and bake for 30-45 minutes, or until easily pierced with a fork. (Baking time will depend on how large they have been cut.) Transfer cooked sweet potatoes to a mixing bowl and mash well with a potato masher.
- STOVE TOP: Fill a large 5 Quart (or 5 litre) pot with water and add about 1 tablespoon of salt. Wash, peel and cut sweet potatoes into quarters or 6 pieces, depending on size, and add them to the pot. Cook until easily pierced with a fork. Drain; transfer to a mixing bowl and mash well with a potato masher.
TO MAKE THE SWEET POTATO CAKES:
- To the mashed sweet potatoes in the bowl, add the mozzarella, parmesan, green onions, 1/2 cup of bread crumbs, garlic, parsley and egg. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine.
- Place remaining 1/4 cup of breadcrumbs onto a plate. Scoop 1 tablespoon of mixture into the palm of your hands and form into round patties about 1/2-inch thick. Dredge patties in the bread crumbs, evenly covering both sides, and set aside until ready to cook.
- Heat about 1 tablespoon of oil in a medium-sized nonstick pan over low-medium heat. When oil is hot, add the patties in batches of 4 or 5, and cook for about 6 minutes on each side, or until golden and crispy, using a small spatula to flip them very carefully. Add more oil in between batches if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this recipe but use crumbs from gold fish crackers or any cheddar cheese crackers. Yum.
These were really really good! I used flaxseed instead of egg as my daughter is allergic. I think the recipe will make a great base and next time I will add in some broccoli and sweetcorn for extra sneaky veg! We served with broccoli and sweet chili sauce. Thanks for the recipe!
Wish I read your advice on the note before frying 🙁 Came out gooey in the middle but still tasted good though!
FYI I tried baking this at 375 for 10 minutes on each side and it turned out fine (texture is probably different than the original, i.e. no stringy melty cheese, but it was easier and tastes good.)
These were fantastic! Served with a siracha mayo sauce which made them even better!. Reheated nicely and I did cook half in my air fryer just to see how they would turn out. My husband and I thought that the ones cooked in oil was slightly better than air fried but just by a little bit. Yum!
I made some mashed sweet potatoes and they were pretty boring so I tried your recipe to spice them up, and it was delicious!