Spiced Sweet Potato Cakes

    50 min

    Sweet potatoes are boiled. then mashed with allspice and chillies, before being shaped into potato cakes and pan-fried. Serve as a starter, snack or a delicious side dish.

    22 people made this

    Serves: 4 

    • 2 sweet potatoes, peeled and cut into 2.5cm cubes
    • 1 tablespoon rapeseed oil
    • 1 fresh Scotch bonnet chilli, seeded and finely chopped or to taste
    • 3 spring onions with tops, thinly sliced
    • 2 cloves garlic, finely chopped
    • 1 teaspoon dark brown soft sugar
    • 1/4 teaspoon allspice
    • salt and pepper to taste
    • 4 tablespoons rapeseed oil

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the sweet potatoes in a pan and fill with enough water to cover. Bring to the boil and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl and mash.
    2. Meanwhile, heat 1 tablespoon rapeseed oil in a frying pan over medium-high heat. Stir in the chilli, spring onions and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, dark brown soft sugar and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
    3. Form the sweet potato mixture into 12 slightly flattened cakes about 5cm in diameter using your hands or large spoons. Place on a plate.
    4. Heat 4 tablespoons rapeseed oil in a frying pan over medium-high heat. Place the sweet potato cakes in the frying pan, four at a time and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    Easy to make and very tasty!  -  21 Jan 2017


    Simply Amazing. I'm a huge fan of potato cakes, and an even bigger fan of sweet potatoes! So was really excited to try this recipe. Flavor was amazing. I followed the recipe completely EXCEPT I found the mixture to be too wet and in reading some of the comments I figured it would have the same problem of falling apart that others had ran into. To fix this I added 1egg and around 1/4 cup of flour to give it a little body. They fried to a perfect golden color. The outside was perfectly crispy and the inside was still creamy and amazing! Even the hubby says they were a 5 star! We will definitely be having these again!  -  05 Nov 2010  (Review from Allrecipes US | Canada)


    Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I were to do it over I would have left it out. Too spicy for me. Also I have never made this type of "cake" before and they didn't hold their shape as well as I would have liked. Not sure if there is a trick to it or not or if it just takes practice. They didn't completely fall apart. All in all a great recipe and I plan on making again. Thank you!  -  01 Dec 2007  (Review from Allrecipes US | Canada)