These sweet potato cakes were an instant hit at my house when I first made them.
Every time I make them I have to strategically monitor to make sure I snag at least a few before they’re gone. It’s like a non-violent Hunger Games.
It’s no wonder why they go so quickly. They’re slightly sweet from the sweet potatoes with a spicy kick from the chipotle chilies and then rounded out with a little onion and garlic. They’re simple to put together and don’t take too long to cook.
My hubs and I usually end up eating them as our whole dinner but they would be a great side dish or even an appetizer.
Chipotle Sweet Potato Cakes
- 1 large sweet potato, peeled & shredded
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 3-4 chipotle chiles in adobo sauce, finely diced
- pinch of salt & pepper
- 1/2 c. bread crumbs
- 2 eggs
- 2-3 T. canola oil
Combine all of the ingredients together, mixing really well. Heat a few tablespoon of canola oil in a large non-stick skillet over medium heat. Form patties into about 2-3 inch circles and begin frying in the heated oil. Takes 3-4 minutes per side, until crispy & brown on the outside.