Sweet Potato Cakes

By The Gracious Vegan

Sweet Potato Cakes with  Vegan Tzatziki

Sweet Potato Cakes with Vegan Tzatziki

This recipe looks a little fussy at first glance, but it results in beautiful, tasty sweet potato cakes with a light texture, and if you make it a few times, it will become routine.

Makes: 16 cakes (5 servings)

Preheat oven to 425°. Line 2 large baking sheets with parchment paper. Spray the papers with cooking spray. 

Microwave one of the sweet potatoes (poke it with the point of a knife in a few places to allow air to escape; cook on high for about 5 minutes or until soft). Scoop out the flesh into a bowl and mash it. 

Grate the other two raw sweet potatoes. 

  • 3 sweet potatoes totaling around 1.5 pounds 

Make a vegan "egg" by blending the following ingredients together with a stick blender in an appropriately sized container (e.g., a two-cup measure). Blend on high until the mixture is thick, about a minute. 

  • 1/3 cup unsweetened nondairy milk

  • 1/4 cup water

  • 1 Tablespoon cornstarch

  • 1/8 teaspoon xanthan gum

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon turmeric

Combine the mashed and grated potatoes, the “egg,” and the following ingredients in a medium/large bowl and stir together. 

  • 4 green onions, greens and whites, thinly sliced

  • 1/2 cup dried bread crumbs (whole wheat crumbs work well)

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon garlic powder

Create potato cakes by taking 1/4-cups of the mixture, flattening them, and laying them on the sprayed parchment paper. Spray tops with cooking spray. Bake 20 minutes, then flip them over. Bake another 6-8 minutes until golden. 

Serve with Vegan Tzatziki or a gravy or sauce.

Timing: Hands-on time 25 minutes; Total time: 55 minutes                                                

Nutrition: Whole-food unprocessed; WFPBNO

Nutritional information per serving: 147 calories, 0g fat, 0g sat. fat, 33g carbs, 679mg sodium, 5mg fiber, 3g protein

Gluten-free if using gluten-free flour

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