Food and Recipes Recipes Crispy Sweet Potato-Green Onion Cakes Be the first to rate & review! Serve these savory little numbers with a dollop of sour cream and a squeeze of lime as a crunchy appetizer or a dish to accompany roasted or grilled meats or fish. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on July 24, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 1 hrs Total Time: 1 hrs 5 mins Yield: 6 to 8 servings Ingredients 4 medium-size sweet potatoes (about 2 1/4 lb.) 2 eggs, lightly beaten 1/2 cup flour 2 red jalapeño peppers, chopped 1 1/2 teaspoons kosher salt 1/2 cup thinly sliced green onions, divided 1/4 cup canola oil Lime wedges Directions Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges. Rate it Print