Maple Sweet Potato Cakes

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Maple Sweet Potato Cakes
From the kitchen of Maple Trout Lilli

A second chance for the oh-so-sweet, sweet potato…no marshmallows with these; just our good old friend, maple syrup. A nice balance of sweet and spicy (there’s that combination again) but not overly sweet, plus the Greek yogurt makes a rich counterpart. These cakes will scorch when you’re not watching…so look alive and practice your wrist flipping skills.   Just in time for Passover/Easter …wow the elders with these faux latkes.



5 ounces 2% Greek yogurt
½ tsp. curry powder
S&P to taste


1 large sweet potato, peeled and shredded
½ tsp. kosher salt
1 egg
1 ½ tablespoons maple syrup
½ tsp. pepper
½ tsp. paprika
1 pinch cinnamon
½ cup minced yellow onion, sautéed
1/3 cup panko breadcrumbs
Grapeseed oil for frying

Make curried Greek yogurt by mixing all ingredients in a small bowl…easy
Saute onion in a bit of oil on med-low for about 10 min.
Make cakes by placing shredded potato in a large bowl and toss w/salt, letting it stand for 5 min.
Meanwhile, whisk together egg, maple syrup, pepper, paprika and cinnamon. Usingyour hands, squeeze all excess liquid out of potato.       Add potato, onion and breadcrumbs to egg mixture and combine well.[Has someone been nibbling? I thought there were five..  -AC]
[Has someone been sneaking these? I thought there were five on the plate..  -AC]

Form mixture into 8-10 cakes. Heat griddle or large pan to medium. Coat with oil. (I used grapeseed oil because it can withstand a higher heat without smoking). Place potato cakes on griddle and cook for 8-10 until crispy and brown, flattening with spatula as they cook…
Serve while crisp with Curried Greek Yogurt.

Thanks to Foxes Love Lemons Blog