Sweet Potato Cakes

Sweet Potato Cakes with Vegan Tzatziki

By the Gracious Vegan

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 or a silicone mat. Spray the papers with cooking spray. 

Prep the potatoes. 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 

Prep the “egg.” Blend the following ingredients together in a bullet blender or with a stick blender in a 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

Making the cakes. Stir the following ingredients together in a medium/large bowl until well incorporated. 

• The mashed potatoes

• The grated potatoes

• The “egg”

• 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 rounded 2-Tablespoon scoops of the mixture, laying them on the sprayed parchment paper about 2 inches apart, and flattening them a bit. Spray tops with cooking spray. Bake 20 minutes, then flip them over. Bake another 10 minutes or until golden. 

Serve with Vegan Tzatziki or a gravy or sauce.

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

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

Gluten-free