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Sweet Potato Cakes

Sweet Potato Cakes

This comforting vegetable recipe is a welcome addition to holiday menus.

Cooking Light NOVEMBER 1996

  • Yield: 6 servings (serving size: 2 cakes)


  • 4 cups shredded peeled sweet potato (about 1 pound)
  • 1/4 cup all-purpose flour
  • 1 teaspoon instant minced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of ground nutmeg
  • 1 large egg, lightly beaten
  • Cooking spray


Combine all ingredients except cooking spray in a bowl; stir well.

Coat a nonstick griddle or large nonstick skillet with cooking spray. Spoon about 1/4 cup mixture onto hot griddle or skillet; flatten slightly with a spatula. Cook 4 minutes on each side or until golden brown.

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 9%
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 25.9g
  • Fiber: 2.8g
  • Cholesterol: 37mg
  • Iron: 0.9mg
  • Sodium: 72mg
  • Calcium: 26mg

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Sweet Potato Cakes Recipe