Crispy Sweet Potato Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.9
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 39.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.3 g
- Protein: 4.3 g
View full nutritional breakdown of Crispy Sweet Potato Cakes calories by ingredient
Introduction
Great way to use leftover baked or mashed sweet potatoes. Great way to use leftover baked or mashed sweet potatoes.Number of Servings: 4
Ingredients
-
2 c. baked sweet potato flesh
1/2 c. whole wheat flour
2 T. Garam Masala
1 T. grated fresh ginger
1/4 c. chopped fresh parsley leaves*
2 T. canned coconut cream*
2 T. grapeseed oil
I buy Savoy canned coconut cream from the asian food section at my grocery store. This is not coconut milk; this is very thick and has a high fat content. Plain yogurt can be substituted if you want a lower fat option or can't find coconut cream. DO NOT SUB coconut milk!
I prefer using cilantro in place of parsley, but my kids don't like cilantro.
Directions
Mash the potato and add all ingredients except oil. Form mixture into patties (approx. 2 in. diameter).
Heat oil in nonstick skillet over medium-high heat. Fry patties until golden brown and heated through (roughly 2 min. per side).
Serving Size: Makes 12 patties
Number of Servings: 4
Recipe submitted by SparkPeople user AKYOGALOVER.
Heat oil in nonstick skillet over medium-high heat. Fry patties until golden brown and heated through (roughly 2 min. per side).
Serving Size: Makes 12 patties
Number of Servings: 4
Recipe submitted by SparkPeople user AKYOGALOVER.