How to make vegetarian sweet potato cakes

Veggie cake recipes are a tasty way to get more vegetables into your diet. Crispy sweet potato cakes are an easy side for any occasion, including your holiday table.

Making vegetable cakes is an easy way to get picky eaters to eat veggies, even these Green Vegetable Cakes made from zucchini and spinach.

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Sweet Potato Cakes

When I was a kid, we only had sweet potatoes at Thanksgiving. I’m not really sure why, I guess people only saw them as holiday food. 

In the last decade or so, sweet potatoes have come into their own. They are available year round and I for one take full advantage of this.

I love a baked sweet potato, sweet potato fries, sweet potato hash, candied sweet potatoes, etc. If it’s a sweet potato, I’m going to eat it.

A little while back, I made a zucchini and carrot veggie cake. They were so good, even topped with an egg for breakfast.

But, I hadn’t really given it much thought since then until someone recently told me that I really needed to write more veggie cake recipes. The first thing that popped into my head – sweet potatoes. 

When we were having this discussion, I realized that some people call them by different names. Sweet potato fritters, sweet potato pancakes, sweet potato patties and of course, sweet potato cakes. 

Leave me a comment at the end of this post and tell me what you call them, I’d really appreciate the feedback!

How do you make sweet potato cakes?

These shredded sweet potato cakes are incredibly easy, which makes them a great side for any meal. I use my food processor to shred the potatoes, it makes quick work of it and saves my injured elbow from aching later.

Once the potatoes are grated, it’s simply a matter of mixing everything up and dropping them into a hot skillet.

If you like a little heat, you can add hot sauce or cayenne pepper to make spicy sweet potato cakes. Remember to add a little at a time. You can always add more, but taking it out is another story.

Check out How to Make Veggie Cakes for tips on making your own vegetable cakes from scratch. You’ll find helpful tips and tricks to making crispy veggie patties that everyone will love.

Watch this quick video showing you step by step instructions on making them. You’ll see just how easy vegetable cakes are to make.

How do you make sweet potato latkes?

You’re in luck, because no matter what you call them, these are basically a sweet potato latke. When I make regular potato latkes, I use a pinch of baking powder.

You do not have to, but if you like them a little fluffy in the middle, that’s the only change you’ll need to make.

Speaking of changes, how can we change this recipe to accommodate a vegan diet? You can make these sweet potato cakes vegan by omitting the egg and using flax seeds or chia seed mixed with a little water as your binder.

For my vegetarian friends or anyone looking for more meatless recipes, check out these easy vegetarian recipes for lunch and dinner.

Make ahead and freeze

Veggie cake recipes are perfect for making ahead and freezing. The trick to this is placing them in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for a few hours until they are solid and then you can put them into zip-top bags.

If you want to freeze the entire batch to be used later, place parchment between the layers and wrap tightly with plastic wrap.

Sweet Potato Side for Thanksgiving

We have always had candied sweet potatoes for Thanksgiving. I love them and will always make them, but if you are looking for a different way to enjoy sweet potatoes on your holiday table, this is a great option. 

You can also make them slightly smaller and top with sour cream for a tasty nibble before the main event.

They are small enough for little hands, making them a portable snack for kids… or adults who may be lingering and asking “Is dinner ready, yet?”.

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What do I need to make Sweet Potato Cakes?

1. Food processor – this machine takes the hassle out of trying to grate potatoes on a box grater. If you have arthritis or joint issues like I do, this is a big help.

2. Scoop – this is one of the most used pieces of equipment in my kitchen. I use it for everything from portioning out veggie cakes to muffins to cookies to scones, etc.

3. Parchment paper – I always line my baking sheets with parchment and if you want to freeze these on a sheet pan, you’ll need this!

4. Sheet pans – speaking of sheet pans, don’t waste your money on those flimsy ones. Get commercial sheet pans. They will hold up forever and will not warp in a hot oven.

What can I serve with these veggie cake recipes?

• Chipotle Honey Mustard Glazed Ham
• Porcini-Crusted Beef Tenderloin
• Corn Casserole
• Brown Sugar Bourbon Salmon
• Rosemary Lemon Chicken Thighs
• French Onion Biscuits from my friend Erin at The Speckled Palate

Looking for more recipes? You can find even more in my veggie cake e-book!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Sweet Potato Veggie Cake Recipes

Cheryl Bennett

Veggie cakes made from sweet potatoes are a tasty side!

4.89 from 27 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Additional Time 15 minutes mins

Total Time 47 minutes mins

Course Side Dishes

Cuisine American

Servings 12 people

Calories 267 kcal

Ingredients

  

1x2x3x

• 2.5 lbs sweet potatoes peeled and grated, about 3 large
• 2 sweet onions diced
• 1/4 cup parsley chopped
• 3 cloves garlic minced
• 1 1/4 cup flour
• 1/4 cup corn meal
• 3 eggs large
• 2 tsp salt kosher
• 1 tsp black pepper
• 1 tbsp butter
• 1/2 cup canola oil

Instructions

 

• Preheat oven to 200°F (93°C)
• In a skillet over medium heat, cook diced onion in 1 tbsp butter until translucent. About 8 minutes. Set aside to cool.
• Grate sweet potatoes using food processor or box grater.  Place in large mixing bowl.
• Add cooled onion, parsley, garlic, flour, cornmeal, eggs, salt, and pepper to sweet potatoes.
• Mix well to thoroughly combine.
• Heat 1/2 cup of canola oil in a cast iron or heavy bottomed skillet over medium - medium high heat.
• Using scoop or large spoon, carefully drop mixture into hot pan. Lightly flatten cakes and cook for 6 minutes on each side.
• Place cooked sweet potato cakes on a baking sheet in the oven to stay warm as you finish cooking the rest of the mixture.

Notes

Depending on the size of your pan, you may have to add additional oil as you are cooking each batch.

This recipes makes 24 cakes.  2 each per serving.

Perfect for freezing to use later.

Nutrition

Calories: 267kcalCarbohydrates: 36gProtein: 5gSaturated Fat: 1gCholesterol: 43mgSodium: 469mgFiber: 4gSugar: 6g

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