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Crispy Sweet Potato Cakes with Feta Cream and Sriracha Honey

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These crispy sweet potato cakes are pan-fried until golden and served with a tangy feta cream and a sweet and spicy sriracha honey. A perfect appetizer or light meal!

Ingredients

Scale
  • 2 large sweet potatoes, peeled and coarsely grated
  • 2 scallions, finely sliced
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • 4 ounces feta cheese, crumbled
  • 1/4 cup sour cream
  • 2 tablespoons milk
  • 2 tablespoons honey
  • 1 tablespoon sriracha sauce

Instructions

  1. For the Sweet Potato Cakes: In a large bowl, combine the grated sweet potatoes, sliced scallions, flour, beaten egg, salt, and pepper. Mix until well combined.
  2. Heat olive oil in a large skillet over medium heat. Form the sweet potato mixture into small patties, about 1/4 cup each, and place them in the hot skillet. Flatten slightly with a spatula.
  3. Cook for 4-5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
  4. For the Feta Cream: In a small bowl, mash the feta cheese with a fork. Stir in the sour cream and milk until smooth and creamy.
  5. For the Sriracha Honey: In another small bowl, whisk together the honey and sriracha sauce.
  6. To Serve: Arrange the crispy sweet potato cakes on a plate. Drizzle with the feta cream and sriracha honey. Serve immediately.

Notes

You can bake these cakes at 400°F for about 20 minutes, flipping halfway, for a less oily version. The feta cream can be made ahead and refrigerated.

Nutrition

Find it online: https://cheerychop.com/crispy-sweet-potato-cakes-recipe/