Recipe courtesy of Bal Arneson

Crispy Sweet Potato Cakes

  • Level: Easy
  • Total: 14 min
  • Prep: 10 min
  • Cook: 4 min
  • Yield: 14 cakes
Save Recipe


2 cups cooked sweet potatoes

1/2 cup chickpea flour

1 tablespoon garam masala

1 tablespoon grated fresh ginger

1 teaspoon salt

1/4 cup chopped fresh cilantro leaves

2 tablespoons yogurt

2 tablespoons grape seed oil

Mango Chutney, for serving, recipe follows


About 1/4 cup/60 ml pineapple juice

About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion

1 tablespoon/15 ml chopped fresh cilantro

1 tablespoon/15 ml chat masala

About 1/2 teaspoon/2 ml salt

About 5 ounces/150 g mango chunks


  1. Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
  2. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

For the Mango Chutney:

  1. Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet Potato Casserole

Sweet Potato Casserole

Calley's Sweet Potato Pie

Sweet Potato Pie

Sweet Potato and Kale Spanish Frittata

Crispy Potato Cake

Crispy Potato Cake

Sweet Potato Cake