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–+ servings
easy sweet potato cakes Chiftelute de cartof dulce

Sweet Potato Cakes

Who doesn't love sweet potatoes? If you're not a fan, then I'm sure this recipe for vegan sweet potato cakes will help you change your mind. Give it a try!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 8

Ingredients 

For the potatoes:

  • 2 sweet potatoes
  • ½ cup chickpea flour
  • 1 Tbsp soy sauce or tamari
  • 2 Tbsp psyllium husks or one large egg, for non vegan version
  • 2 Tbsp all-purpose flour - use GF if needed
  • ½ tsp baking powder
  • 1 Tbsp parsley chopped
  • 1 Tbsp dill chopped
  • 1 Tbsp basil chopped
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 1 Tbsp nutritional yeast
  • salt and pepper to taste

For the sauce:

  • 1 cup vegan yogurt or regular Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 2 tsp herbs finely chopped
  • 1 pinch salt

Instructions

  • For the sauce:
  • Add all the sauce ingredients into a small bowl and whisk until just combined. Set in the fridge until serve.
  • For the cakes:
  • Preheat the oven to 200 C.
  • Wash and dry the sweet potatoes.
  • Place the sweet potatoes into an oven-friendly dish, cover with aluminum foil and bake until soft, for about 40 minutes. Let cool.
  • Peel the sweet potatoes, place them into a food processor and add all rest of the ingredients.
  • If you want a thicker consistency, you can add a little bit more flour.
  • Heat a skillet on low-medium heat and add coconut oil.
  • Cook the cakes using about 1 ice-cream scoop of the batter and a mason jar for the shape.
  • Cook on both sides until golden brown.
  • Serve with the yogurt sauce. Enjoy!