Crispy Sweet Potato Cakes with Tangy Feta Cream and Spicy Sriracha Honey

Why make this recipe

Crispy Sweet Potato Cakes with Tangy Feta Cream & Spicy Sriracha Honey are a delicious way to enjoy sweet potatoes. This recipe combines sweet and savory flavors, making it perfect as a snack or a light meal. They are easy to make and packed with nutrients, making them a healthy choice for everyone. Plus, the creamy feta combined with the spicy kick from the sriracha honey gives these cakes a unique twist that will impress your family and friends.

How to make Crispy Sweet Potato Cakes with Tangy Feta Cream & Spicy Sriracha Honey

Ingredients:

• 2 cups mashed sweet potatoes
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon sriracha
• 1 tablespoon honey
• Olive oil for frying

Directions:

1. In a bowl, combine the mashed sweet potatoes, gluten-free breadcrumbs, green onions, garlic powder, salt, and black pepper.
2. Form the mixture into small cakes.
3. Heat olive oil in a skillet over medium heat and fry the sweet potato cakes until golden brown on both sides.
4. In a separate bowl, mix together the feta cheese, sour cream, and lemon juice to make the tangy feta cream.
5. In another small bowl, mix the sriracha and honey to create the spicy sriracha honey.
6. Serve the crispy sweet potato cakes topped with the tangy feta cream and drizzled with spicy sriracha honey.

How to serve Crispy Sweet Potato Cakes

You can serve these delicious sweet potato cakes on a platter as an appetizer or side dish. They are great on their own or paired with a simple salad. The tangy feta cream and spicy sriracha honey make excellent toppings that enhance the flavors of the cakes.

How to store Crispy Sweet Potato Cakes

If you have leftovers, store them in an airtight container in the refrigerator. They should be eaten within 3 to 4 days. You can also freeze the uncooked sweet potato cakes. Just make sure to lay them out flat on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and store them in the freezer for up to a month.

Tips to make Crispy Sweet Potato Cakes

• Make sure the sweet potatoes are well mashed to avoid lumps in the cakes.
• You can adjust the spiciness by adding more or less sriracha based on your preferences.
• If you prefer a crispy texture, fry them in hot oil until golden brown and drain the excess oil on paper towels.

Variation

You can customize the recipe by adding other ingredients like corn, black beans, or spices such as cumin or paprika for an extra flavor boost. Additionally, you can substitute feta cheese for goat cheese for a different taste.

FAQs

Can I make these cakes ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator. Form the cakes and fry them just before serving.

How do I know when the sweet potato cakes are done?
They should be golden brown on both sides when cooked. This means they are crispy and ready to eat.

Can I bake these sweet potato cakes instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes. Flip them halfway through to ensure even cooking and crispiness.