Sweet Potato Veggie Cake Recipes
Veggie cakes made from sweet potatoes are a tasty side!
Prep Time20 minutes mins
Cook Time12 minutes mins
Additional Time15 minutes mins
Total Time47 minutes mins
Course: Side Dishes
Cuisine: American
Servings: 12 people
Calories: 267kcal
Author: Cheryl Bennett
- 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
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.
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.
Calories: 267kcal | Carbohydrates: 36g | Protein: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 469mg | Fiber: 4g | Sugar: 6g