Recipe courtesy of Bal Arneson

Crispy Sweet Potato Cakes

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