Truly Crispy Sweet Potato Cakes (pan-fried)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged, soft-centered cakes made from mashed sweet potato, bound with almond flour and breadcrumbs, then pan-fried until golden. Finished with lemon and fresh cilantro, these work as a vegetable side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ lb sweet potatoes
- 1 teaspoon olive oil
- 1 cup almond flour
- 2 tablespoons minced chives (can sub green onions)
- 1 teaspoon EACH: sea salt and pepper
- 3 cloves garlic (finely minced)
- ½ cup panko (more as needed)
- 4 tablespoons butter (for frying)
- ½ cup thick, plain yogurt
- ½ lemon (zest and juice)
- 1 tablespoon minced cilantro
- 1 pinch EACH: sea salt and pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 182mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 848mg
- Calcium
- 161mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.