Simple sweet potato cakes to kick off the weekend! Grated sweet potatoes mixed with eggs, scallions, and smoked paprika…pan-fried until crisp and served with a lemony dill yogurt sauce. These are such a great springtime appetizer, snack, or side dish made with very minimal ingredients!
sweet potato cakes – the details
Sharing the very quick details on these sweet potato cakes because this recipe is exactly that…quick! While grating the sweet potatoes takes a little effort, after that the cakes come together really easily.
All the sweet potatoes need is a little egg to bind them together, some sliced scallions for a classic onion bite, smoked paprika for bold flavor, and a pinch of salt to bring all of the sweet and savory flavors out.
These sweet potato cakes get cooked in olive oil until golden brown and crisp, yet soft on the inside. The key is to watch the heat and adjust as needed. Once they’re done, you’ll want to season them with a pinch of salt (flaky maldon salt is my favorite) for one last pop of flavor.
A crispy cake like this needs a sauce that’s bright and refreshing! Yogurt, fresh dill, lemon juice, and lemon zest get blended up in a food processor until creamy and so delicious. It’s the perfect balance for the sweet potatoes and adds an herby spring addition to the platter.
My one big tip is to serve these sweet potato cakes immediately. They don’t hold up well and definitely are best fresh. You can make them as a fun snack on a weekend afternoon or serve them up at your next dinner party as an appetizer.
Everyone will love these!
If you’re looking for more appetizer ideas, here are a few favorites:Print
Sweet Potato Cakes with Dill Yogurt Sauce
simple sweet potato cakes with smoked paprika & scallions, served with a lemony dill yogurt sauce
yield: approximately 12-14 sweet potato cakes
- 2 eggs
- 1 tsp smoked paprika
- ½ tsp kosher salt, plus more as needed
- 1 lb sweet potatoes, peeled + grated
- 2 large scallions, thinly sliced
- ¼ cup olive oil, plus more as needed
- flaky sea salt (optional)
- 1 cup greek yogurt
- ½ cup fresh dill leaves
- 1 tsp lemon zest
- 2 tsp lemon juice
- freshly cracked black pepper
- Add the eggs, smoked paprika, and salt to a large mixing bowl. Whisk to combine. Fold in the grated sweet potatoes and scallions.
- Heat a 12” stainless steel skillet over medium heat. Add 2 tablespoons of olive oil. Once hot (the oil will shimmer), spoon about 2 tablespoons of the sweet potato mixture into the skillet at a time, flattening it down to create a cake. You should be able to fit about 4-5 cakes in the skillet at once.
- Cook for about 4 minutes until golden and crisp on one side. Use a metal spatula to flip the cakes and cook for another 4 minutes. Adjust the heat throughout the cooking as needed (medium-low if they’re getting too dark / back to medium when they’re not crisping enough).
- Transfer the cakes to a sheet pan lined with paper towels to drain. Immediately sprinkle with flaky sea salt (or kosher). Repeat with the remaining mixture, adding more olive oil to the skillet as needed.
- Meanwhile, add the greek yogurt, dill, lemon zest, and lemon juice to a food processor. Process until smooth. Season with salt and pepper to taste.
- Serve the sweet potato cakes immediately with the dill yogurt sauce alongside.