Sweet Potato Cakes

If you like healthy comfort food and mashed things, try it a bit differently with these sweet potato cakes – soft in the middle and crispy yum on the outside.   We include salty feta cheese, steamed kale and Italian spices…what’s not to love? The recipe is pretty self explanatory, the only thing I want to stress is that I used Lacinato (Tuscan) kale, not the curly one. I finally found where to buy these in Calgary (Save on Foods) – $3 for a bunch, and it’s organic, too.

Sweet Potato Cakes | canuckcuisine.com I like the Lacinato kale because it’s softer than the curly one, and fits better with many recipes.   I blogged earlier that made my peace with kale when I learned that I can steam it and use just like spinach – without any spinach bitterness.  Kale tastes much sweeter, and is packed with beta-carotene, folate and Vitamin C. It’s also one of the richest vegetable sources of calcium and it contains vital minerals such as iron, magnesium and potassium.

Sweet Potato Cakes | canuckcuisine.comThese sweet potato cakes  are nice and soft, and will be easier to handle if you refrigerate them for a couple of hours prior to frying.  It’s not necessary, though – I find that my rubber spatulas work great for flipping the cakes over while in the pan.  And I think it goes without saying – this recipe is great for leftover mashed potatoes!

Serve the sweet potato cakes with a dollop of plain yogurt on the side, and a sprinkle of cilantro, or parsley.  And don’t forget to join me on Facebook and Pinterest for more recipes and ramblings!

Sweet Potato Cakes
Serves: Makes 12 sweet potato cakes
  • 2 lbs sweet potatoes, diced
  • ¼ cup onion, finely chopped
  • 4 stems Lacinato (Tuscan) kale - about 1½ loosely packed cups, stemmed and finely chopped + 1 tbs water
  • 1 tbs olive oil + more for shallow frying
  • 1 clove of garlic, minced
  • 1 tsp rosemary, fresh or dried
  • 1 /3 cup feta cheese, crumbled
  • ¼ cup seasoned Italian breadcrumbs *
  • 1 large egg
  • 1 tsp dried oregano
  • salt and pepper, to taste
  1. Steam, or boil the sweet potatoes until soft. Mash well and set aside to cool.
  2. Heat 1 tbs of olive oil in a medium skillet over medium heat. Add the onions and garlic, and cook, stirring often, for about 1 minute, until softened but not yet browned. Mix in the chopped kale and 1 tbs of water, then cover the skillet and cook for 1 minute, until the kale is lightly steamed and softened. Take the mixture off the heat and set aside.
  3. In a large bowl, combine the cooled sweet potatoes, cooked onion and kale mixture, and all remaining ingredients until well mixed. Have a small bowl of water nearby to wet your palms, and form ¾-inch patties.
  4. Heat more oil in the skillet over medium heat, adding only enough to moisten the surface of the pan, then brown the patties for a couple of minutes on each side to create a crust.
  5. They can be eaten immediately after, but will still be very soft inside. To create denser patties, place on baking sheet and bake in a preheated 350°F oven for 15-20 minutes. Remove from oven and enjoy hot. Use the oven to re-heat any leftovers, don't reheat in the microwave, as the cakes will get soggy and lose the crisp crust.

One Comment

  1. Bianca @ www.myfamilydinner.com

    Hi Aleks,
    I was searching for a recipe to transform leftover sweet potatoes and I found yours on Pinterest. We loved it! What a great way to keep it healthy and add in tons of flavor. These would be great as a sandwich with lettuce, tomato and garlic aioli on a roll. I also plan to eat my leftover sweet potato cakes with poached eggs for a healthy breakfast.
    Great job!

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