Sweet Potato Cakes with Tomato Soy Sauce
Elevate your appetizer or side dish game with these delicious Sweet Potato Cakes with Tomato Soy Sauce—a perfect blend of savory and sweet flavors in every bite! Made with creamy mashed sweet potatoes, a touch of cumin, and a crispy panko breadcrumb coating, these golden-brown cakes are pan-fried to perfection for an irresistible crunch. The accompanying tomato soy sauce adds a tangy and umami-packed kick, combining ketchup, soy sauce, lime juice, and a hint of sugar for balance. Quick to prepare in under 35 minutes, this recipe is ideal for weeknight dinners or entertaining guests. Serve them warm as a delightful appetizer, side dish, or even a vegetarian main course, and watch them disappear from the table in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium sweet potatoes
- 0.25 cup all-purpose flour
- 0.5 cup panko breadcrumbs
- 2 stalks green onions
- 1 large egg
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 0.5 teaspoon sugar
- 1 tablespoon water
Instructions
Peel and cube the sweet potatoes. Boil them in a pot of salted water for 12-15 minutes or until fork-tender.
Drain the cooked sweet potatoes and mash them in a large mixing bowl until smooth. Let them cool for 5 minutes.
Finely chop the green onions and add them to the mashed sweet potatoes.
Add the flour, panko breadcrumbs, egg, ground cumin, salt, and black pepper to the mixture. Stir well until combined.
Form the mixture into 8 small cakes of equal size, about 2 inches in diameter each.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the sweet potato cakes to the pan, cooking for 3-4 minutes per side until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
While the cakes are cooking, prepare the tomato soy sauce. In a small bowl, whisk together the ketchup, soy sauce, lime juice, sugar, and water until smooth.
Once all the sweet potato cakes are cooked, serve them warm with the tomato soy sauce on the side or drizzled over the top for dipping.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 30.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
