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Savory Caribbean-Inspired Sweet Potato Cakes

Savory Caribbean-Inspired Sweet Potato Cakes

  • Prep

    20 m
  • Cook

    33 m
  • Ready In

    53 m
Shannon

Shannon

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

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Nutrition

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  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  2. Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  3. Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  4. Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mellowsnikki
21

mellowsnikki

11/9/2010

Simply Amazing. I'm a huge fan of potato cakes, and an even bigger fan of sweet potatoes! So was really excited to try this recipe. Flavor was amazing. I followed the recipe completely EXCEPT I found the mixture to be too wet and in reading some of the comments I figured it would have the same problem of falling apart that others had ran into. To fix this I added 1egg and around 1/4 cup of flour to give it a little body. They fried to a perfect golden color. The outside was perfectly crispy and the inside was still creamy and amazing! Even the hubby says they were a 5 star! We will definitely be having these again!

Carol
9

Carol

12/1/2007

Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I were to do it over I would have left it out. Too spicy for me. Also I have never made this type of "cake" before and they didn't hold their shape as well as I would have liked. Not sure if there is a trick to it or not or if it just takes practice. They didn't completely fall apart. All in all a great recipe and I plan on making again. Thank you!

Sarah J
8

Sarah J

3/23/2008

The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick pans. I then dipped the patties in Panko breading then fried them. Much better!

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