Recipes > Breakfast, Entrees, Gluten Free, Sides, Vegetarian


Sweet Potato Cakes

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.54 out of 5)

4 Servings

Recipe courtesy of Taylor Walker Sinning, excerpted from Models Do Eat.

Light and fluffy, these sweet potato cakes are a great alternative to traditional potato latkes. I like to top mine with a sunny side up or poached egg and some sliced green onion.

You can also add them to a salad or eat them as a side.

The maple dipping sauce is a must-try!

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.54 out of 5)

4 Servings


1-2 tablespoons coconut oil

1 cup sweet potatoes, baked, peeled, and mashed

1 tablespoon organic maple syrup

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground turmeric

1/4 cup ground flaxseed

1 large egg, beaten

2 green onions, chopped (for garnish)

For the Dipping Sauce

2 tablespoons Greek yogurt

1 tablespoon organic maple syrup

4-5 dashes hot sauce, to taste



Sweet Potato Cakes
  1. In a skillet, heat coconut oil over medium-high heat.
  2. In a separate bowl, combine potatoes, syrup, flax seed, cinnamon, nutmeg, and egg, mixing thoroughly.
  3. Form mixture into patties and cook like pancakes until lightly browned and very crisp.
  4. For the sauce: Whisk together all sauce ingredients and serve in ramekin alongside sweet potato cakes, for dipping.


Taylor Walker Sinning is a Nutritious Life-Certified superstar fitness model, and we’ll definitely have what she’s having.  Sweet potatoes are filled with fiber, vitamins, and power phytonutrients, and the spices in this recipe add tons of flavor and antioxidants.

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