I’ve been dying to post this all week because these Sweet Potato Corn Cakes are SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.
These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.
…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it.
Anyway, enough gushing. Onto the important stuff.
First – This recipe makes a HUGE batch, so feel free to half it. I wouldn’t suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.
Second – These sweet potato corn cakes are fried. You’ll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you’re brave enough to try baking them yourself and actually have success, please share your technique… because I just couldn’t make it work.
Third – I demand that you to try these.
Sweet Potato Corn Cakes with Garlic Dipping Sauce
Sweet Potato Corn Cakes with Garlic Dipping Sauce
Servings 10 about 3 cakes eachIngredients
- 3 lbs sweet potatoes ($3.17)
- 1 cup frozen corn kernels ($0.30)
- 2 green onions ($0.19)
- 1/4 bunch cilantro, divided ($0.21)
- 1/4 tsp cayenne pepper ($0.02)
- 1 tsp cumin ($0.05)
- 1 tsp salt ($0.02)
- 1 large egg ($0.25)
- 1/3 cup yellow cornmeal ($0.19)
- 1 cup plain breadcrumbs ($0.50)
- 1/2 cup vegetable oil for frying ($0.43)
- 1 cup plain yogurt ($0.55)
- 1 clove garlic ($0.08)
Instructions
- Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- Slice the green onions and roughly chop a handful of cilantro (about 1/8th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
- Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
- While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
- After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Serve warm with the garlic yogurt dipping sauce.
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Step By Step Photos
Start by pricking the skin of each sweet potato to allow steam to escape as they cook. No one wants to clean exploded sweet potato out of their microwave.
Wrap one potato in a paper towel and microwave on high for 5 minutes. Carefully squeeze it to make sure it’s soft in the center and then cook the next one. I used one paper towel for all four sweet potatoes.
They’ll be super hot when they come out of the microwave, so let them cool just a bit before cutting into them. Slice it open and scoop out the cooked flesh.
Place the cooked sweet potato in a bowl and add the frozen corn kernels (they’ll help cool the sweet potato the rest of the way), sliced green onions, roughly chopped cilantro, salt, cumin, and cayenne pepper. Stir it all together.
Now it’s time to add the binders. I used one egg, 1/3 cup of cornmeal (it helps bind and gives more texture than just breadcrumbs) and one cup of breadcrumbs. The breadcrumbs are not in the picture (don’t ask). Stir it all together and then refrigerate for 30 minutes.
While the sweet potato mix is refrigerating, make the garlic yogurt sauce. Finely mince a clove of garlic and roughly chop another handful of cilantro. Stir those into a cup of plain yogurt. You can add a pinch of salt if you’d like. Refrigerate the sauce until you’re ready to serve.
After the mixture has chilled, it’s time to cook. Take about 2 Tbsp of sweet potato mix and shape it into a small patty. My mixture was still pretty wet/sticky, but it was shape-able.
Heat some vegetable oil in a skillet over medium-high heat. You want the oil to be quite hot before adding the cakes. It should look wavy on the surface. You can take a pinch of the sweet potato mixture and add it to the skillet to test it. It should sizzle heavily. Add about four patties to the skillet and cook until deep golden brown on one side, then flip.
Cook on the other side in the same manner. It should only take about two minutes per side. Try not to make your patties too thick otherwise the inside won’t heat through before the outside browns. About a half inch thick is good.
Place the cooked sweet potato cakes on a paper towel lined plate and cook the next batch. Add more oil as needed, always allowing it to heat up before adding more sweet potato cakes.
Why, hello there little warm, delicious sweet potato corn cakes…
Not a huge potato fan, but these were excellent! The recipe made way more patties than I expected, so I’ll be eating these for days! :)
Made these last night and was impressed. They were delicious! Used chia seeds in place of the egg and regular yellow onion in place of the scallions because that’s what I had. Excellent recipe, thank you!
This are sooo good!! They have been on my mind ever since I pinned them onto my food board. I did not have cornmeal on hand, and I chopped and added spinach, I also used Greek yogurt . Nonetheless it was amazing!!
Great recipe, I enjoyed it very much! It definitely made a lot of patties! Will definitely be making this again. Love the dipping sauce.
Made these last night to have with the Thai curry veg soup. I cut it to a 1/3 and made 4 larger patties. I did not add enough breadcrumbs, I think. I remember I was in fact, being lazy. (trust your instincts if it feels too wet!) I will totally make these again!!! So good – and the garlic sauce, too!
I don’t eat meat, so I have a soft spot for vegetable fritters and cakes, and this one will definitely go into my rotation. I did double the size of them just so I had less of them to cook. I fried up half of them and then decided to freeze the rest. I formed them and put them on a cookie sheet to freeze. To reheat, I did 30 seconds on each side in the microwave on defrost mode. They were a lot wetter than they were fresh, so I made sure to only flip them one time in the pan. They still came out crispy and delicious and made a great meal with some left over black eyed peas I had!
Made this twice now, actually following the recipe both times because they are so. Damn. Good. Picky husband loves them. Wait.. I used labneh instead of yogurt, but that is mostly the same. These are going on medium rotation, paired with the sainsburys recipe for herby peri peri chicken and steamed kale.
I made these tonight for dinner, with a few modifications, they were delicious! I used only corn meal (because I am gluten free) and added black beans for more protein.
Thanks for this recipe, it will be one of my go to meals from now on!
Look yummy. Was looking for inspiration for supper! Egg- you could beat in cup and then add as required!
Delicious 😊 I paired these with the smoky parmesean roasted cauliflower and some quinoa. I love sweet potatoes and quinoa together.
Made these tonight! AMAZING! We are gluten free so I omitted the bread crumbs and did a little bit of almond/rice flour. Still good and they stayed together. I also didn’t have any cilantro. I can only imagine the cilantro making it even more amazing. The dipping sauce was phenomenal! Used greek yogurt, and scallions in place of cilantro and it was delicious! So glad I pinned this :)
Are these freezer friendly? I’d like to make a huge batch to have on hand for quick lunches
They will probably freeze okay before cooking, but they won’t be quite as good if frozen after cooking.
Hi Pikyeatersmom, I know it was a while ago when you asked the question but did you freeze them at the end? Were they alright once cooked? Thanks
The way this recipe shows up on Facebook is all screwed up. All of the fraction ingredients show up as their denominator for the amounts. I.e. The 1/4 cup of cilantro is listed as four bunches. 3 cups of corn meal, and four teaspoons of cayenne! Mmmmmmmm! Technology sucks, and so would this recipe if some poor soul makes it the way it shows up!
I know, that happens with Pinterest too! I wish they would either fix it or just not pull the ingredients at all. :(
Would you happen to know the nutritional information on these?
No, I’m sorry I don’t. :(
Can these be reheated as leftovers?
They can. They won’t be crisp like they are just out of the skillet, but they’re still quite tasty. You can just warm them in a skillet.