Description
Deliciously cheesy and crispy mashed sweet potato cakes made with mozzarella, parmesan, and fresh herbs. Perfect as a side dish or snack, these cakes have a tender interior and a golden crust, combining comforting flavors and textures with ease.
Ingredients
Scale
Main Ingredients
- 4 cups sweet potatoes mashed (about 5 medium-sized sweet potatoes)
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
- 1/2 cup green onions (scallions or green shallots), chopped
- 3/4 cup bread crumbs, divided
- 2 cloves garlic, finely chopped (or 2 tablespoons minced garlic)
- 2 tablespoons freshly chopped parsley
- 1 egg
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 tablespoon oil for frying
Instructions
- Prepare the Sweet Potatoes: Wash, peel, and cut sweet potatoes into quarters or six pieces depending on size. You can either bake them on a lined baking sheet at 400°F for 30-45 minutes covered with foil until tender or boil in salted water until easily pierced with a fork. Drain and transfer to a bowl.
- Mash Sweet Potatoes: Using a potato masher, mash the cooked sweet potatoes well until smooth and creamy.
- Mix Ingredients: Add mozzarella, parmesan, chopped green onions, 1/2 cup breadcrumbs, garlic, parsley, egg, salt, and pepper to the mashed sweet potatoes. Mash again to combine all ingredients thoroughly.
- Shape Patties: Place the remaining 1/4 cup breadcrumbs on a plate. Scoop 1 tablespoon of the mixture and form into round patties about 1/2-inch thick. Dredge each patty evenly in the breadcrumbs and set aside.
- Cook the Cakes: Heat 1 tablespoon of oil in a medium nonstick pan over medium-low heat. Cook the patties in batches of 4-5 for about 6 minutes on each side until golden and crispy, flipping carefully. Add more oil between batches if needed.
Notes
- Do not substitute breadcrumbs with flour as the texture will be gooey and less set.
- Using fresh parsley adds a bright flavor to the cakes, but dried parsley can be used as a substitute.
- You can adjust cheese types or quantities to suit your taste preference.
- For crispier cakes, ensure the oil is hot enough before frying but not smoking.
- These cakes can be kept warm in a low oven while cooking batches.
Nutrition
- Serving Size: 1 cake
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
