Truly Crispy Pan-Fried Sweet Potato Cakes (with almond flour)
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My sweet potato cakes have a shatteringly crispy panko crust, a tender almond flour interior, and a bright lemon cilantro yogurt sauce for dipping. Roasting the sweet potatoes first is my trick that keeps them from turning mushy in the pan.
These sweet potato cakes are the crispiest version I’ve made after years of testing, and the trick is the panko coating. Panko has more air pockets than regular breadcrumbs, and those pockets turn into shatteringly crispy edges when the cakes hit the hot butter. Regular breadcrumbs give you a softer, denser crust. Panko gives you crunch you can hear.
The other choice worth explaining is the almond flour. I originally tested these with all-purpose flour, and the cakes came out a little gummy, which I didn’t love. Almond flour fixed it. It gives the cakes a lighter, more tender interior with a subtle nuttiness that plays beautifully against the sweetness of the roasted sweet potato. It also makes them more filling, so a couple of cakes are enough for a light lunch instead of just a nibble.
I fry mine in butter rather than oil. Butter browns the panko crust more deeply and adds a savory, nutty flavor that ties it all together. Work in batches, wipe the pan between rounds, and every cake will come out golden and crisp.
I usually serve these with a cilantro lime sauce, which is what you’ll see in the recipe card. To switch things up, I sometimes make my chipotle aioli as a dip instead.
How to make my sweet potato cakes
Tip ⇢ To keep your hands clean, put the balls into a bowl of panko and sprinkle some panko on top. This way, you won’t touch the sticky sweet potatoes.
Tip ⇢ Work in batches so you don’t crowd the pan. If there are lots of bits in the pan after the first batch, wipe them out with a paper towel so they don’t burn when you cook the second batch.
Make ahead and freeze
These sweet potato cakes are made for making ahead, and the roasted sweet potato base is what makes it possible. Because the potatoes are roasted rather than raw, they don’t release water when they thaw, which means the cakes hold together perfectly whether you freeze them cooked or raw. Both frozen versions keep well for up to 3 months.
Freeze raw: Prepare the cakes through the panko coating step, then arrange them in a single layer on a parchment-lined baking sheet, making sure the cakes don’t touch. Freeze until solid, then transfer to a freezer bag. When you’re ready to cook, thaw the cakes in a single layer in the fridge before frying.
Freeze cooked: Cook the cakes as directed, then let them cool completely. Freeze them on a parchment-lined baking sheet in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a 400°F oven for 10 to 12 minutes, or until crispy and heated through.
Make ahead in the fridge: The uncooked mixture (before you shape and coat the cakes) will keep in a covered container in the fridge for up to 2 days. You can also shape and coat the cakes ahead, then keep them in the fridge on a parchment-lined tray for up to 24 hours before frying.
What to serve with sweet potato cakes
Enjoy these savory-sweet patties warm or cold, with the tangy lemon sauce in this recipe, or topped with greek yogurt, sour cream, creamy avocado sauce, or hummus.
They’re also the perfect side dish to almost any main like my salmon with lemon dill sauce or herbs de provençe chicken.
Truly Crispy Pan-Fried Sweet Potato Cakes (with almond flour)
Ingredients
- 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)
Lemon Sauce
- ½ cup thick, plain yogurt
- ½ lemon (zest and juice)
- 1 tablespoon minced cilantro
- 1 pinch EACH: sea salt and pepper
Instructions
- Turn your oven to 425 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and rub them with oil. Place them on a baking sheet and put them in the oven – don't wait for it to preheat. Bake the potatoes for 35-45 minutes, or until they are soft.1 ½ lb sweet potatoes, 1 teaspoon olive oil
- While the sweet potatoes cook, whisk the sauce ingredients together in a small bowl.½ lemon, 1 tablespoon minced cilantro, 1 pinch EACH: sea salt and pepper, ½ cup thick, plain yogurt
- Once sweet potatoes are cool enough to handle, peel off the skins, then place the flesh in a large bowl. Add the almond flour, chives, salt, pepper, and garlic, and mix until combined.1 cup almond flour, 1 teaspoon EACH: sea salt and pepper, 3 cloves garlic, 2 tablespoons minced chives
- Place the panko in a shallow bowl. Working in batches, use a ¼ cup measuring cup to scoop the sweet potatoes and drop them into the panko. Carefully coat them in the panko; they will be very soft.½ cup panko
- Melt the butter in a medium frying pan. Cook the cakes in batches over medium heat for about 5 minutes on each side, or until the crusts are brown and crispy. Add more butter between batches, as needed. Place the cooked cakes on paper towels while you cook the rest. Serve them with the sauce on the side.4 tablespoons butter
Nutrition
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Yogurt is NOT vegan. It is made with milk. Still looks tasty and easily substitutable for Soy or Coconut yogurt. I’ll have to try this, as I adore sweet potatoes
You’re right, yogurt is definitely not vegan. The fritters, however, are vegan. They can be eaten with many different dipping sauces depending on your taste and preferences. I think that ketchup, aioli (egg free for vegan) or even just a squeeze of lime juice would be nice with them!