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–+ servings
easy sweet potato cakes Chiftelute de cartof dulce

Sweet Potato Cakes

These golden vegan sweet potato cakes are crisp on the outside, tender inside, and loaded with fresh herbs and warming spices. Serve them with a smoky yogurt sauce for an easy plant-based appetizer or side.
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 1 large egg, for the non-vegan version
  • 2 Tbsp all-purpose flour use a gluten-free blend 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 to a small bowl and whisk until just combined. Refrigerate until ready to serve.
  • For the cakes:
  • Preheat the oven to 200°C.
  • Wash and dry the sweet potatoes.
  • Place the sweet potatoes in an oven-safe dish, cover with aluminum foil, and bake until soft, about 40 minutes. Let cool.
  • Peel the sweet potatoes, place them in a food processor, and add all the remaining cake ingredients.
  • For a thicker consistency, add a little more flour.
  • Heat a skillet over low-medium heat and add a little coconut oil.
  • Form each cake using about 1 ice-cream scoop of batter, using a mason jar to shape them.
  • Cook on both sides until golden brown.
  • Serve with the yogurt sauce. Enjoy!

Notes

Letting the psyllium husks rest in the batter for a couple of minutes helps it firm up before shaping. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet to keep them crisp.