Ingredients
For the Sweet Potato Cakes:
2 cups (450g) mashed sweet potatoes (cooked and cooled)
1/2 cup (60g) all-purpose flour (or almond flour for gluten-free)
1 large egg
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
For the Filling:
1 cup (240g) fresh spinach, sautéed and chopped
1/2 cup (115g) goat cheese, crumbled
For Cooking:
2 tablespoons olive oil
Instructions
Prepare the Sweet Potato Mixture:
In a large mixing bowl, combine the mashed sweet potatoes, flour, egg, garlic powder, smoked paprika, salt, and black pepper. Mix until a smooth dough forms. If the mixture is too sticky, add more flour gradually.
Assemble the Cakes:
Take a small handful of the sweet potato mixture (about 2 tablespoons) and flatten it into a patty. Place a small spoonful of sautéed spinach and goat cheese in the center.
Cover with another small portion of the sweet potato mixture, sealing the edges to encase the filling. Repeat with the remaining mixture.
Cook the Cakes:
Heat olive oil in a skillet over medium heat.
Cook the sweet potato cakes for 3-4 minutes per side, or until golden brown and crisp on the outside.
Serve:
Remove from the skillet and let cool slightly. Serve warm, garnished with fresh parsley or a dollop of sour cream, if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 cakes
Calories: ~180 per cake
A wholesome, vegetarian option that’s comforting and delicious!
