Packed with flavor, these Sweet Potato Cakes are the perfect appetizer; they’re deliciously easy. Garnished with crisp cucumber salsa, these mouthwatering bites will become a new party favorite.
These appetizers are perfect for any occasion, from parties and potlucks to game nights and movie marathons. The combination of savory sweet potatoes and refreshing cucumber salsa will have your taste buds dancing joyfully. And the best part? They are super easy to make!
Sweet Potato Cakes are one of my favorite appetizers. They’re delicious, simple, and super easy to make—not what you’d expect at first glance.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I previously made these with black bean salsa, and they were always a crowd favorite. This year, I decided to put a fresh spin on them by infusing an Asian flair and some heat, thanks to Pure Sesame Oil and Sriracha Chili Sauce.
I just had to wipe a little drool after thinking about these… yum! I fried these Sweet Potato Cakes in sesame oil and mixed them in the salsa to tie the ingredients together.
The Sriracha sauce was the perfect topping for these Sweet Potato Cakes, adding a punch of heat and making them visually stunning. Feel free to adjust the spiciness level to your liking or omit it altogether if you prefer a milder flavor.
I love creating dishes that don’t have your typical fare. These Sweet Potato Cakes hit the mark. Full of flavor, they are visually gorgeous and straightforward to make; you can never go wrong with these.
The cucumber salsa adds a crisp, clean crunch to the top, giving these cakes the perfect balance.
Tips for Storing Sweet Potato Cakes
More Sweet Potato Recipes
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Sweet Potato Cakes with Cucumber Salsa
Ingredients
- 2 pounds sweet potatoes peeled and cut into chunks
- 1/2 – 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 green onions chopped
- 4 tablespoons olive oil
- 2 tablespoons Pure Sesame Oil
- 6 tablespoons butter
Cucumber Salsa
- 1 English cucumber
- 1/2 red pepper seeds and stem removed
- 1/4 cup finely diced purple onion
- 1/2 cup fresh cilantro
- 1 tablespoon Pure Sesame Oil
- Salt and pepper
Instructions
Sweet Potato Cakes
- Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
- Once the sweet potato chunks are dry mash with a potato masher to break up chunks, then add 1/2 cup flour and green onion and mix together until smooth. I use a hand mixer to speed this up. If the mixture is too wet you can add in some extra flour, I have used up to the entire cup, I find this to vary.
- Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry.
- In a non-stick skillet, heat two tablespoons extra virgin olive oil, 1 tablespoon of sesame oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden.
- Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
- TIP – I use a large ice cream scooper to place the batter into the frying pan. This is easy and mess-free. Then I use the backside of the scooper to flatten the mixture out into the pan.
Cucumber Salsa
- Cut the English cucumber in half, lengthwise. Remove seeds from the center.I scrape these out with a spoon.
- Finely chop the cucumber, red pepper, purple onion, and cilantro
- Toss together cucumber, red pepper, onion, and cilantro with 1 tablespoon of sesame oil. Season with salt and pepper. And store in an airtight container until ready to use.
Assembly
- Place one cooled sweet potato cake on a serving platter or plate. Top with a small dollop of sour cream, then a heaping tablespoon of salsa. Serve immediately.If serving later – store all of the ingredients in separate sealed containers in the refrigerator and assemble right before serving.
Notes
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