Conquering the Kitchen | Sweet Potato Cakes

I have a little bit of a sweet potato problem. I love them and have been eating pretty much a sweet potato per day lately. Buuuut, since they’re chock full of fiber, vitamins and antioxidants there are definitely worse things to be obsessed with.

My husband has taken my sweet potato obsession and run with it. He started out saying he hated the things (he is the only one in our little family who is completely devoid of a sweet tooth), but he actually likes them now in spite of himself. He’s gotten sweet potato chips pretty much down to a science (that recipe is coming soon!), makes a pretty delicious sweet potato hash, bakes the things like a boss, and has recently started making me these little sweet potato cakes.

I was going to call these little guys “sweet potato fritters” but that makes them sound less healthy than they are. There’s no frying here. They’re baked and seriously delicious.

While we were snowed in last weekend, he taught me how he makes them. Here’s what you’ll need to make six sweet potato cakes:

• 4 sweet potatoes
• 1 carrot
• 1 egg
• 1 medium onion
• 1 tbspn Worcestershire sauce
• half a cup of bread crumbs (or enough to make it doughy), you can use corn meal if you’re gluten free
• 1/2 bell pepper
• salt, pepper, garlic powder to taste (we also add Sriracha)

Preheat the oven to 425.

Boil a large pot of water (you need enough water to cover the sweet potatoes). Once boiling, plop in the sweet potatoes and cook them until tender. While the sweet potatoes are cooking, dice the carrot, pepper and onion in a medium bowl. Add the other ingredients to the bowl as well.

When the sweet potatoes are done, remove them from the water, let them cool a bit and then grate them into the bowl. Mix all of the ingredients by hand.

Line a baking sheet with some foil (for easy clean up), spray on a little nonstick spray and then make your mixture into patties. Bake them for about 15 minutes per side until they’re browned and a little crunchy.

I’m a dipper, so I love to eat these little guys with a little bit of hummus and sriracha. So. stinking. good. You could also throw one in a roll or a bun and make a little sandwich out of it. I’ve been avoiding gluten lately so I usually just eat them on their own.

Also, all of this sweet potato cakes talk has reminded me of my sweet potato banana pancakes recipe. Tomorrow might have to be a two sweet potato kind of day…

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