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
Cheesy Mashed Sweet Potato Cakes
Ingredients
- 4 cups sweet potatoes mashed, we used 5 medium-sized sweet potatoes
- 2 cups shredded mozzarella cheese
- ¼ cup parmesan cheese fresh grated
- ½ cup green onions scallions or green shallots, chopped
- ¾ 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, ½ 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 ¼ cup of breadcrumbs onto a plate. Scoop 1 tablespoon of mixture into the palm of your hands and form into round patties about ½-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
Claudia says
My husband doesn’t like sweet potatoes and was skeptical about trying this recipe, but when he tasted them he loved them. Great recipe! Thank you! I have tried several different ones from your website and they are always delicious!
Sarah says
Always on the look out for vegetarian ideas for my teenage daughter. She loves sweet potato and enjoyed making them with me, apparantly they are very much like Reibekuchen, potato cakes she tried in Germany, just sweeter. Anything that she can make and eat is always a hit with me!
Sheila E. says
Made these for dinner tonight as an alternative to just everyday sweet potatoes! I only had one very large sweet potato that came out to 2 1/2 c mashed so I adjusted the recipe accordingly (ok so I added a little more than half the garlic and cheeses but on taste test – YUM! It made 9 “cakes” in total. I chilled two for dinner and froze (individually on a cookie sheet first) the rest for another day. I used a really hot iron skillet so I didn’t need oil in the pan and they cooked beautifully. I will say these with a green salad was dinner!
Mike says
Made these and they were a hit!
Wonderful recipe. Thank you so much
Mehak says
Sweet potato cake looks so tasty in pictures. Will be trying it asap.
shelley says
OK so now that I’ve taken the time to read the recipe completely I realize I was misunderstanding the directions. And I will bake the potatoes @ 425 degrees which is what I use whenever I cook sweet potatoes. Still looking forward to tasting the end result. Thanks.
shelley says
Karina, I’m looking for the temperature for the oven and can’t find it. I have everything ready and will just saute them if I must but I’d really prefer to bake them. Temp please. And thanks for this recipe, love sweet potatoes and this sounds so good.
Roxanne says
Can you bake these in the oven instead of frying them? Will they maintain the same structural integrity, or does the crispiness from frying them help to reinforce them?
Recipe looks delicious! Definitely going to try it soon!
Angie says
Thank you for this recipe and all the wonderful tips and info! I am so excited about making these. IF you come up with any make ahead freeze tips please let me know. Thanks again!
TONI says
THESE LOOK GREAT. WHEN YOU SAY USE A TBSP OF MIXTURE TO FORM PATTY … ARE YOU TALKING A MEASURING SPOON OR A SOUP SPOON ? SEEMS YOU’D GET MORE THAN 5 TBSP FROM EACH CUP OF SWEET POTATOES ( TO MAKE UP THE 20 SERVINGS). PHOTOS ALSO LOOK BIGGER THAN A TBSP-SIZE PATTY. COULD YOU CLARIFY ? THANKS !