Sweet Potato Cakes

I just received my box of veggies from Door to Door Organics and suddenly felt like I was on the food network show, Chopped.  A box full of beautiful fresh veggies…Now what to do with them?

sweet potato cakes

I decided the first item I pull out of the box will be my main ingredient. So sweet potatoes it is!  Since I have never really loved sweet potatoes it was time for me to get creative. I refuse to believe there is a food I don’t like. Well I think I’ve changed my mind about sweet potatoes.  I just love these sweet potato cakes!

These delicious little cakes make a great side dish or appetizer. They can easily be made Paleo by using coconut flour.

sweet potato cakes

sweet potato cakes

did-you-knowSweet potatoes contain almost twice as much fiber as other types of potatoes. That’s right.  They contribute almost 7 grams of fiber per serving. The high fiber content gives them a “slow burning” quality. This basically means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate. Click here to find out more great health benefits about sweet potatoes.

sweet potato cakes

Sweet Potato Cakes
Serves 6
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Total Time
15 min
Total Time
15 min
137 calories
8 g
62 g
11 g
3 g
5 g
58 g
62 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 137
Calories from Fat 95
% Daily Value *
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
Sodium 62mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 1g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

1 medium sweet potatoes, peeled and shredded

2 tablespoons flour of your choice, (I used spelt, but whole wheat, almond, or coconut flour will work)

1/4 cup finely chopped onion

1 clove garlic, pressed

1/2 teaspoon dried tarragon

1/2 dried parsley (next time I make these, I am using fresh herbs)

2 eggs, beaten

Salt and pepper to taste

2 tablespoons of oil for frying, I used coconut oil


In a large bowl add shredded potatoes and mix in the flour, onion, garlic, herbs, eggs, salt and pepper. Mix well, until sweet potatoes are coated.

Heat 1 tablespoon of oil in a large skillet over medium heat. Form a small cake with the mix and add to hot skillet. Mixture will be wet, but will stay together once it is cooked. I made the cakes as I was ready to add to hot skillet. Add more oil as needed (when skillet dries out).

Cook for about 5 minutes on each side until nice and brown.

Kim's Healthy Eats http://www.kimshealthyeats.com/

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