By Lee Hersh
These savory sweet potato cakes are full of flavor and HEALTHY. This recipe is a great way to use up leftover mash to make sure nothing goes to waste!
This is one of those recipes where it changed like 14 times while I was making it. I was originally going to make a sweet potato cauliflower mash….then it morphed into a sweet potato cauliflower mash waffle (which didn’t work), which then changed into a cake.
That worked and it tasted fab!
The backstory of this recipe, is that I wanted to make a creative “mashed potato recipe,” but also wanted to provide a way to use the leftover mashed potatoes in a unique way. Hence the cakes!
The waffle idea was terrible. Just terrible. I pretty much had to soak my waffle maker in order to get it clean. #dontryitathome
The cakes…well those rock!
I started off by food processing steamed cauliflower and sweet potato. Then I added some butter, milk, and spices.
Stick your mash in the refrigerator for a bit to thicken up even more and you are ready to move on to part #2 in making your cakes!
At this point- you’ll add an egg, some cheese, chives, and more spices.
The egg is essential. It’s what will hold everything together when it’s pan frying. Veganites- I don’t know what to tell you
Now it’s time to pan fry. I used about 1/4 of a cup of batter per cake. Fry fry fry, flip, flip, flip.
This is kind of a time consuming recipe, but totally worth it in the end.
My cakes were topped with Greek yogurt (you can sour cream), more chives, cheese, and a sprinkle of paprika.
Now that’s how leftover mash is made into a delicious cake of heaven.
I’m sure you are wondering why I’m calling them “skinny.” Well- I used half cauliflower for a lower cal/carb option.
I’m like a super boring old lady and am not “going out” for Halloween. BUT- I did post an orange recipe today