Savory Caribbean-Inspired Sweet Potato Cakes

Name: Savory Caribbean-Inspired Sweet Potato Cakes
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Ingredients: 2 sweet potatoes, peeled and cut into 1-inch cubes; 1 tablespoon canola oil; 1 fresh jalapeno chile, seeded and finely chopped; 3 green onions with tops, thinly sliced; 2 cloves garlic, minced; 1 teaspoon brown sugar; 0.25 teaspoon allspice; salt and pepper to taste; 0.25 cup canola oil

4.2

(17)

13 Reviews

3 Photos

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

Recipe by Shannon

Updated on July 14, 2022

3

Prep Time:

20 mins

Cook Time:

33 mins

Total Time:

53 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon canola oil
1 fresh jalapeno chile, seeded and finely chopped
3 green onions with tops, thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
¼ teaspoon allspice
salt and pepper to taste
¼ cup canola oil

Directions

Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Nutrition Facts (per serving)

289	Calories
18g	Fat
32g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 289
% Daily Value *
Total Fat 18g	23%
Saturated Fat 2g	8%
Sodium 81mg	4%
Total Carbohydrate 32g	11%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 3g
Vitamin C 8mg	38%
Calcium 58mg	4%
Iron 1mg	6%
Potassium 530mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.