Crispy Sweet Potato-Green Onion Cakes

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.

Cast-Iron Salsa Recipe
Photo: Hector Sanchez
Hands On Time:
1 hrs
Total Time:
1 hrs 5 mins
6 to 8 servings


  • 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


  1. 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.

  2. 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.

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