Description
These golden, crispy sweet potato cakes are served with a tangy feta cream and a spicy-sweet sriracha honey drizzle. Perfect as an appetizer or a light meal.
Ingredients
- 2 large sweet potatoes, peeled and grated
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup vegetable oil (for frying)
- For the Feta Cream: 4 oz feta cheese, crumbled
- 1/4 cup sour cream
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- For the Sriracha Honey: 1/4 cup honey
- 1 tablespoon sriracha (or to taste)
Instructions
- Place grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture. Transfer to a large bowl.
- Add breadcrumbs, flour, eggs, salt, pepper, and garlic powder. Mix until well combined.
- Form the mixture into 8-10 small patties, pressing firmly.
- Heat oil in a large skillet over medium-high heat. Fry patties in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- For the feta cream: In a small food processor, blend feta, sour cream, yogurt, lemon juice, and garlic until smooth. Season with salt and pepper to taste.
- For the sriracha honey: Whisk together honey and sriracha in a small bowl.
- Serve the sweet potato cakes topped with a dollop of feta cream and a drizzle of sriracha honey.
- Garnish with chopped chives or cilantro if desired.
Notes
You can customize the seasonings to taste. For extra crispiness, make sure to squeeze out as much moisture from the sweet potatoes as possible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American