Vegetarian

Crispy Sweet Potato Cakes takes 10 minutes to prepare.

Crispy Sweet Potato Cakes takes 5 minutes to cook.

Crispy Sweet Potato Cakes makes 4 servings.

The ingredients for Crispy Sweet Potato Cakes are:

2 c. baked sweet potato flesh
1/2 c. whole wheat flour
2 T. Garam Masala
1 T. grated fresh ginger
1/4 c. chopped fresh parsley leaves*
2 T. canned coconut cream*
2 T. grapeseed oil


I buy Savoy canned coconut cream from the asian food section at my grocery store. This is not coconut milk; this is very thick and has a high fat content. Plain yogurt can be substituted if you want a lower fat option or can't find coconut cream. DO NOT SUB coconut milk!

I prefer using cilantro in place of parsley, but my kids don't like cilantro.

Here is how you make Crispy Sweet Potato Cakes:

Mash the potato and add all ingredients except oil. Form mixture into patties (approx. 2 in. diameter).Heat oil in nonstick skillet over medium-high heat. Fry patties until golden brown and heated through (roughly 2 min. per side).Serving Size: Makes 12 pattiesNumber of Servings: 4Recipe submitted by SparkPeople user AKYOGALOVER.

The nutritional information for Crispy Sweet Potato Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.9

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 39.2 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 5.3 g
• Protein: 4.3 g