Savory Sweet Potato Cakes


Savory Sweet Potato Cakes | Salted Kitchen

Back in college when I worked in a restaurant, one of our best sellers were the sweet potatoes. They were baked. Then topped with brown sugar, honey butter, and cinnamon. It was almost like eating dessert, but oh so delicious. Now as I’ve gotten older, my taste buds have changed, and I don’t crave the sweetness that much. Instead I prefer a savory sweet potato. One with lots of herbs and salt and pepper. Especially sweet potato fries. Now those are my weakness.

These sweet potato cakes turn up the savory notch. Like a lot. Baked sweet potatoes mixed with pecorino, parsley, garlic, red pepper flakes, and cinnamon. Then rolled in bread crumbs and sprinkled with coarse salt. Talk about a wow factor. You won’t miss the ooey gooey honey butter or marshmallows at all. I promise.

roasted sweet potatoes

I’m not going to lie. This is a time consuming little recipe, but oh so worth it. Most of the time is spent baking the sweet potatoes which brings out its natural flavors.

sweet potato filling

The cakes are then baked to bring out even more flavors for a perfect savory sweet potato cake. Are you still on board?

sweet potato cakes in bread crumbs

No flour. No egg. Just rolled in bread crumbs. The sweet potato mixture is so moist that it sticks to the bread crumbs like glue. Sprinkle some coarse salt on them while they’re still hot…and some parsley to make them pretty.

Savory Sweet Potato Cakes | Salted Kitchen
Savory Sweet Potato Cakes | Salted Kitchen

Savory Sweet Potato Cakes

adapted loosely from Molto Batali

makes 12 cakes

3 large sweet potatoes (2 1/2 pounds)
3 garlic cloves, minced
1 cup freshly grated pecorino romano cheese
1/4 cup finely chopped fresh flat leaf parsley
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper
1/4 cup whole wheat bread crumbs


Preheat oven to 450 degree F.

Rinse the sweet potatoes and arrange them on a lined baking sheet. Using a fork, poke holes all over each potato. Bake for 1 hour or until tender and a knife easily pierces the flesh. Allow the potatoes to cool until they are easy enough to handle, about 10 minutes.

Reduce the oven temperature to 425 degree F. Line a baking sheet with parchment paper.

Cut a slit down the center of the each potato. Using a spoon, scoop out the flesh into a large bowl. Add the garlic, pecorino, parsley, cinnamon, and red pepper flakes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon of black pepper. Gently stir together until well combined.

Place the bread crumbs in a shallow bowl. Scoop out 1/4 cup of the sweet potato mixture, forming a round cake in the palm of your hand. Lightly coat the cake with bread crumbs. Transfer the cake to the prepared baking sheet. Repeat until all cakes are formed.

Bake for 20 minutes. Remove from the oven and flip each cake over. Continue baking for about 10 minutes until golden. Sprinkle with coarse salt and serve.

Baked sweet potato cakes with garlic, fresh herbs, and pecorino. Sprinkled with coarse sea salt.

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  • Reply healthygirlandthecity December 13, 2012 at 9:56 am

    you always make THE best recipes, i can’t say it enough! and these look delicious and pretty easy to make :) thanks!

    • Reply lattesandleggings December 13, 2012 at 10:06 am

      You just totally made my day :) Thank you! I’m glad there’s an outlet to share all the recipes with you!

  • Reply Amy T December 15, 2012 at 8:04 am

    These sound and look AMAZING!! Great photos too – I’m definitely going to try this recipe. Thanks for sharing :)

  • Reply superGdome December 15, 2012 at 12:11 pm

    Reblogged this on SuperG Dome and commented:
    I love sweet potatoes…thank you :)

  • Reply bakearama December 17, 2012 at 8:48 am

    Oh my I want to make these now! I’ve actually taken to buying sweet potatoes instead of regular ones and we have them with a lot of dinners. To make them into cakes without having all that egg and flour mess… well, it’s just amazing!

  • Reply BlackWomenStandup December 19, 2012 at 1:22 pm

    I immediately liked when I saw the recipe; I got nervous as I read and saw garlic and pepper flakes – and began to wonder about the taste.

    • Reply lattesandleggings December 19, 2012 at 2:13 pm

      These sweet potato cakes are really good!! So good. All the ingredients really work well together. The garlic and red pepper flakes add the savory flavor balancing out the sweetness from the sweet potatoes without being too overpowering. The pepper flakes work with the cinnamon to add warmth and just a hint of spiciness. It’s very subtle. If you’re not a fan of garlic or red pepper flakes, you could use only 1 garlic clove and just a pinch of red pepper flakes or you could leave them out altogether. If you omit the garlic and pepper flakes, I’m just not sure if you would get the overall pop of flavors since I’ve never tried it that way.

  • Reply Baked Sweet Potatoes with Pepper Jack Cheese and Black Beans | lattes and leggings January 15, 2013 at 10:55 am

    […] Sweet Potatoes with Pepper Jack Cheese and Black Beans loosely adapted from the savory sweet potato cakes recipe and various other […]

  • Reply CrystalM February 20, 2013 at 7:58 pm

    I’m in love with sweet potatoe fries..but I’ve been looking for a new savory sweet potatoe recipe because my husband is getting burnt out on sweet potatoe fries lol…I’m going to put my sweet potatoes in the oven right now!! these look amazing :D …I’ll let you know how mine turns out :) thanks for the recipe!!

    • Reply lattesandleggings February 21, 2013 at 8:04 am

      So glad you tried the recipe. Hope they turned out well for you :)

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