Sweet Potato Corn Cakes with Garlic Dipping Sauce

$5.96 recipe / $0.60 serving

I’ve been dying to post this all week because they’re SOOO good and I just know that you’ll love them as much as I do… and if you don’t, I might be forced to ask myself what is wrong with you.

These are “every bite is better than the last one” good. They’re so good that they make you wonder why other food even exists when flavors this bright and vibrant are possible.

…and thats what I was thinking when eating the reheated leftovers a minute ago. So, can you imagine how good they were fresh? Probably not. It’s unimaginable. You have to experience it.

Anyway, enough gushing. Onto the important stuff.

First – This recipe makes a HUGE batch, so feel free to half it. I wouldn’t suggest trying to half a raw egg, instead just add more than half breadcrumbs (probably 3/4 cup) to make up for the extra moisture.

Second – These are fried. You’ll just have to accept that. I tried to bake some and they were horrid. Dry, poor texture, just not good. If you’re brave enough to try baking them yourself and actually have success, please share your technique… because I just couldn’t make it work.

Third – I demand that you to try these.

Sweet Potato Corn Cakes with Garlic Dipping Sauce

Sweet Potato Corn Cakes

4.6 from 20 reviews
Sweet Potato Corn Cakes with Garlic Dipping Sauce
Prep time
Cook time
Total time
Total Cost: $5.96
Cost Per Serving: $0.60
Serves: 10
  • 3 lbs. sweet potatoes $3.17
  • 1 cup frozen corn kernels $0.30
  • 2 green onions $0.19
  • ¼ bunch cilantro (divided) $0.21
  • ¼ tsp cayenne pepper $0.02
  • 1 tsp cumin $0.05
  • 1 tsp salt $0.02
  • 1 large egg $0.25
  • ⅓ cup yellow cornmeal $0.19
  • 1 cup plain breadcrumbs $0.50
  • ½ cup vegetable oil (for frying) $0.43
  • 1 cup plain yogurt $0.55
  • 1 clove garlic $0.08
  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

Serve warm with the garlic yogurt dipping sauce.

Sweet Potato Corn Cakes

Step By Step Photos

prick sweet potatoesStart by pricking the skin of each sweet potato to allow steam to escape as they cook. No one wants to clean exploded sweet potato out of their microwave.

wrap sweet potatoWrap one potato in a paper towel and microwave on high for 5 minutes. Carefully squeeze it to make sure it’s soft in the center and then cook the next one. I used one paper towel for all four sweet potatoes.

cooked potatoThey’ll be super hot when they come out of the microwave, so let them cool just a bit before cutting into them. Slice it open and scoop out the cooked flesh.

ingredientsPlace the cooked sweet potato in a bowl and add the frozen corn kernels (they’ll help cool the sweet potato the rest of the way), sliced green onions, roughly chopped cilantro, salt, cumin, and cayenne pepper. Stir it all together.

add bindersNow it’s time to add the binders. I used one egg, 1/3 cup of cornmeal (it helps bind and gives more texture than just breadcrumbs) and one cup of breadcrumbs. The breadcrumbs are not in the picture (don’t ask). Stir it all together and then refrigerate for 30 minutes.

garlic yogurt sauceWhile the sweet potato mix is refrigerating, make the garlic yogurt sauce. Finely mince a clove of garlic and roughly chop another handful of cilantro. Stir those into a cup of plain yogurt. You can add a pinch of salt if you’d like. Refrigerate the sauce until you’re ready to serve.

shape sweet potato cakesAfter the mixture has chilled, it’s time to cook. Take about 2 Tbsp of sweet potato mix and shape it into a small patty. My mixture was still pretty wet/sticky, but it was shape-able.

fry pattiesHeat some vegetable oil in a skillet over medium-high heat. You want the oil to be quite hot before adding the cakes. It should look wavy on the surface. You can take a pinch of the sweet potato mixture and add it to the skillet to test it. It should sizzle heavily. Add about four patties to the skillet and cook until deep golden brown on one side, then flip.

fry pattiesCook on the other side in the same manner. It should only take about two minutes per side. Try not to make your patties too thick otherwise the inside won’t heat through before the outside browns. About a half inch thick is good.

drain sweet potato cakesPlace the cooked sweet potato cakes on a paper towel lined plate and cook the next batch. Add more oil as needed, always allowing it to heat up before adding more sweet potato cakes.

Sweet Potato Corn CakesSweet Potato Corn Cakes with Garlic Dipping SauceWhy, hello there little warm, delicious sweet potato cake…


  1. Christine says:

    I made this for dinner last night and it was a hit! My husband and 2 year old loved it. We only had 5 patties leftover. Definitely one for the books! :)

  2. These are so delicious and filling. I’ve been eating these and your yellow jasmine rice for dinner since Sunday and I’m not tired of it!

  3. janna says:

    Could you waffle them?

  4. Hope says:

    Love the sound of this recipe- especially since I’ve been on a sweet potato “kick” lately- but do have a question: about how much cilantro is used in this recipe? I can’t always find it in bunches at my grocery, so was wondering about how much I’ll need if I have to buy the little clamshell packages (or if I can find it at a farmer’s market in the spring). Thanks!

    • Hmm, I’m not sure how big those clamshell packages are, but the amount needed for the recipe is very flexible and forgiving. I think you’ll be safe with one big handful. :)

  5. Paige says:

    Absolutely loved this!! My first attempt turned out brilliantly, I can’t believe how much this makes!
    I’m from the UK and couldn’t find cornmeal, so just added more breadcrumbs and it still turned out fine. Absolutely amazingly delicious, and my family loved them (including a fussy younger brother)

  6. Donna G says:

    Made these tonight and loved them! The only thing I did differently. Was cooked them in coconut oil. They held together just fine and were delicious! Will make again!

  7. Karan says:

    sounds SICK.

  8. Crystal Timothy says:

    These taste amazing!! The issue is they do not stay together very well. I was as gentle as I could possibly be with them and only flipped them once as per the instructions. I am wondering if I need to up the cornmeal or breadcrumbs as this was very frustrating having each one fall apart.

  9. Lisa says:

    I’m trying to avoid bread…could I substitute the breadcrumbs with something else? Maybe more cornmeal?

    • I’ve been trying to find a good substitute for bread crumbs for “patties” for a long time, but haven’t found one yet. The problem with cornmeal is that it doesn’t absorb moisture as readily. Breadcrumbs absorb on contact, whereas cornmeal needs heat/cooking to absorb moisture (because it’s so hard). I haven’t had good success with cornmeal.

      • What about using Panko as a binder.

        • That would probably work, but is it 100% rice flour used to make them or is it a mix of rice and wheat? I’ll have to look into that…

      • Angie says:

        Hi! Just chipping in a possible substitution… I’ve had good luck with chickpea flour (super cheap at Indian stores, and gluten free) for my salmon patties. I don’t even need to use an egg, and they hold together just fine! ^_^ Anyway, I can’t wait to make these sweet potato patties — they sound like they’d be delicious! Thanks, Beth!

  10. A. from California says:

    I made these with Panko bread crumbs. My family loved them! I’m the only vegetarian in our household but these patties were enjoyable to all of us. I’m making them for friends next. Thanks!

  11. Pat McDonald says:

    My Mom made something like this with leftover mashed white potatoes. Was my favorite ways to eat potatoes. Since I really like sweet potatoes – these might really be right up my alley. Will try very soon. (Also, did you know- sweet potatoes are better for you than the white? At least on my heart diet.)

  12. mary says:

    These were yucky. And I love sweet potatoes.

  13. I have a ton of sweet potatoes! I cannot wait to make these!!

  14. Brittany says:

    Hi there! What dish compliments these fabulous cakes?? I’m trying to think of a dish to go with it for tonight :)

  15. Wow! These are delicious. I didn’t have any green onions and cilantro so i tinkered with the spices a bit and scaled the recipe down to size (kinda wish I didn’t I think I could eat these for days). I also made siracha mayo as the dipping sauce and it was the perfect complement. Yummy thanks so much for sharing. Definitely adding this one to my arsenal. :)

  16. tabitha says:

    these would probably be delicious with a brown sugar glaze on top! i am going to have to make these tonight!

  17. Heather says:

    Made these for dinner. Loved them!! I am new to liking sweet potatoes- taken me awhile to come around to them. But this was delightful! My husband and I scarfed them down. You would never know really that these were mashed sweet potatoes. I didn’t have plain yogurt for sauce, so I subbed sour cream and added a pinch of salt, pepper, garlic powder and added the cilantro and green onions to it and mixed. Yum!!!

  18. I would try this with leftover mashed sweet potatoes.

  19. aimee says:

    Loved this so much I”m curious on the calorie count, since it’s soooo good!

  20. Dana H says:

    Sounds yummy but I really hate frying (no matter what it stinks up the house, which is probably operator error!) Beth do you suppose I could put patties on a greased cookie sheet to bake/flip instead? I’m sure the outer texture would be a little different – but maybe 450° for 10-15 mins on each side??? Wondering if anyone else has tried with success…

    • They’re quite soft, so I’m not really sure how that would work out. It might dry them up a bit, but I think you’ll just have to experiment with it to see. Let me know how it works if you give it a try!

    • These bear a similarity to potato latkes, so if you don’t want to fry them in a pan, you could “fry” them as one makes an oven-baked potato kugel: oven @ 350, heat a couple of TBs of oil in a baking dish; when hot, swirl it all around the dish; ladle in the mixture (don’t make it too deep, just about the same depth as a pan-fried cake); bake at 350 until golden, c. +/-25 minutes, depending on pan size and depth. Mixture will be crispy on the edges/top/bottom and soft in the middle. Means the house doesn’t smell like fried food, and this methods uses less grease.

  21. Kristina says:

    Could I substitute butternut squash?

  22. I dipped these in applesauce. So. Good.

  23. Liba Kornfeld says:

    Didn’t have yogurt, so I made a curry mayo sauce (curry, mayo, and turmeric) and it was delicious.

  24. Nancy says:

    These taste very good, but they didn’t stay together. They all broke apart and turned into more of a “hash”. not sure what I did wrong….

    • Hmm, maybe a little bit more breadcrumbs would have helped keep them together. You do have to be careful when flipping, though, they are quite delicate.

  25. I have the biggest craving for sweet corn and I know I have sweet potatoes at home. I’ll be making this for dinner tonight! Thanks for sharing.

  26. So I made these a little different, I added some shredded zucchini and substituted flax egg (my son is allergic to eggs). I can’t fry anything to save my life, they just stuck to the pan and were a mess. So I decided to try them in my mini cupcake pan and bake them. Perfect! Not as much of a crispy crust, but still yummy. I baked them at 400 for about 30 minutes or so, I have no idea really, I just kept checking on them. Delicious, thank you!

  27. Alyssa says:

    Could you freeze these if you make too many? If not, how long would they be good for in the fridge?

    • Yes, I do think these would freeze well, either before or after cooking. They’re so small that you can reheat them in a warm (but not hot) skillet.

  28. Karen says:

    If you do not want to use the microwave to prepare the potatoes you can peel and slice the potatoes and cook them on the stovetop in water then mash them. I have made these a couple times now and they are absolutely delicious.

    • Don’t waste time peeling and slicing; boil the sweet potatoes whole in their skins! They still cook pretty quickly, definitely faster than individually microwaving 3lbs worth.

  29. My daughter found this recipe, i am vegetarian, thought it sounded amazing…made these today, and we both loved them! They taste as good as they look.

  30. Helen S. says:

    Delicious! I served these with manchego and honey instead of the garlic sauce when some friends came over. Such a hit! Everyone devoured them.

  31. Amelia says:

    Made this today & they were delish! I didn’t have clinatro on hand but they still came out yummy. I believe the breadcrumbs setting is probably the most important part of this dish. This recipe is printed and will be in my rotation. PS. I didn’t fry in veggie oil. I don’t use veggie oil..I used olive & it turned out great.

  32. Sarah says:

    Made these, love these. So yummy and a nice texture. Thanks for the recipe, I know I will make these often!

  33. Jill says:

    These were so delicious! I’ve never been a fan of sweet potatoes, but this looked savory enough that I though I’d give it a try. It was my first time cooking with sweet potatoes and I’m so glad I did! I made it vegan by using a flax egg and coconut milk yogurt for the sauce, also used coconut oil for frying. So good, thanks for a great recipe!

  34. Jynx Mickley says:

    Delicious. Crispy on the outside smooth on the inside. The corn and onion and cilantro all play well together and just when you think it doesn’t need anything the yogurt sauce finish it off. :) definitely shape the patties small and by hand. I used pinko and had to add extra due to the size of my sweet potatoes. Also used coconut oil for frying. Will be repeating this often.

  35. Lindsey says:

    These are so delicious!!!

  36. Cindee says:

    So the thing I hate the most is when someone goes love the recipe but I did this different and this different blah blah, because recipes should always be tried first the way you saw them, then adjust. However, I’m gonna be one of those people. Only because I like the idea of it, and I had one little sweet potatoes and russet potatoes. Its make what you got in the house week.
    So I cooked my iddy biddy sweet potato and russet potatoes in microwave for 20 minutes till they were soft. And of course I had no corn *sigh*…please note this recipe looks and sounds amazing and I will try your idea….anyway, I cut carrot up really small, and regular onion, I managed all the spices YAY! I added some grated Parmesan because russets can have a bland taste and I did have to add more seasoning. And for my dip of course no yogurt but I had sour cream, garlic a little bit of mayo and crumbled feta. Turned out great! While I couldn’t make yours this evening I appreciate your idea and will make yours properly when I have the ingredients on hand, thank you :)

  37. Cindee says:

    Alright….I guess I’ll challenge it and let you know how it goes lol wish me luck! Yikes! I’m making them with your honey spice chicken thighs.

  38. Cindee says:

    My husband and I are trying the “use what’s in the house” and I have one sweet potatoe and russet potatoes, what are your thoughts on mixing the two potatoes? I would love to try it but not sure if russet potatoes would be to dry?

    • Hmm, I just can’t imagine how that would taste. I don’t think there will be a problem with it being too dry, though.

  39. Lauren says:

    I only have Greek yogurt sour cream. Could I use that instead of plain yogurt?

    • Yep! The Greek yogurt would work best.

      • Elizabeth L says:

        I’m not a big garlic fan… do you have any other sauce ideas that would go with these really well?

        I really can’t wait to try them, I LOVE sweet potatoes and these sound fantastic.

        • Maybe just a cumin-lime sauce. Try mixing a touch of lemon juice, some ground cumin, and salt into the yogurt (or maybe even sour cream).

  40. Just made these and they are SO good! This recipe makes tons – I halved it and got 15 decent size cakes.

  41. Kimberley says:

    We don’t have too many stores selling sweet potatoes nearby, but have many homegrown Okinawan sweet potatoes (the purple ones) Do you think they are too sweet to use with this recipe?

  42. Brittney says:

    I want to make these for a wedding reception, the bride requested something that people could hold in their hands and wasn’t served family style. When you say ‘big batch’ about how many cakes did one batch make?

  43. Lauren says:

    This is one of my favorite recipes! Made it again today and altered it a bit…. Used fresh corn, whole wheat bread crumbs and baked it in muffin tins. Love love love!

  44. George says:

    Oops forgot the 5 STAR RATING! ;-)

  45. George says:

    BEYOND tasty!!!!! I tripled the garlic in the dip (I am a garlic FIEND). Mine hopelessly fell apart tho LOL… dang Panko!

  46. Caitlin says:

    I really hate reading food blogs with 100 comments about how great the food “looks” or how great the recipe “seems”.

    I actually made these and they were incredibly delicious.

    Someone suggested panko and I am horrified. I hate panko bread crumbs. The recipe is great just the way it is. Inevitably, one will see a great recipe and realize they don’t have something on hand, and improvisation must be necessary. It’s to be expected.

    Thanks for a cheap and delicious recipe. Super quick to assemble. I will be trying to bake them, however, because frying is so many calories–yikes!

  47. Maggie b. says:


    Am a huge fan of this site. I’ve only known about it for four months but it has already changed the way I think about food. Am now planning all my meals for the week and re-using ingredients throughout. I needed a sweet potato recipe because I had used them already this week in a soup and for sweet potato fries with some black bean burgers. While all the recipes were good, this one was AMAZING. Served it with a side salad and it was so filling. Keep up the good work! By your example I’ve made all my own pizzas when I want them, used better than bouillon and have frozen so many meals for those nights when my boyfriend and I are too tired for cooking! Thanks for all the yums. Especially this one. :)

  48. Rachelle says:

    My three-year-old takes two corn cakes and sticks them together with the sauce to make a sandwich. He ate three “sandwiches” last night at dinner and asked for more for breakfast this morning. I call that a success.

    • Rachelle says:

      Also: I only had 1/2 cup of breadcrumbs, so I just used extra cornmeal. I refrigerated the dough overnight, and it worked just fine.

  49. These were amazing! I served them over a bed of sauteed arugula with a side of roasted sunchokes.

  50. LOVE them!!!!!! My husband suggested making them with canned salmon next time, so I will do that with the other 1/2 of the batter I froze for an awesome Sunday brunch. Failed miserably at the dip, but paired it with Trader Joe cilantro lime dip and it was perfect. Thanks!

  51. Gretchen says:

    So. Damn. Good!! Microwaving each potato one at a time was very time consuming compared to just putting them all in the oven and forgetting about them for an hour. Next time I’m going to plan ahead a bit and just do that. They may take a little longer to cool too. But I think it will be worth it, since it seems like the skin comes off easier when I bake it too.

    We used a can of corn, and it ended up being too much corn. So I’ll go with the recipe and use the frozen corn next time!
    Thanks for the recipe! I love this site!

  52. Milosmommyzilla – They might be pretty good still. I think the only sticky points would be A) the texture won’t be crispy on the outside and B) sometimes reheated fried things have that strange old oil flavor… but I dunno, the ingredients are so strongly flavored them selves that it might not be bad? Those are my only thoughts having never done it :)

  53. Beth, I really REALLY want to make a bunch of these and take them to a luncheon next month at work, but obviously I can’t just fry them up on the spot! Sad day! If I were to cook them the night before, keep them in the fridge, then foil line my crock pot and put in on WARM for a few hours before hand, do you think they’d still be okay? They were just SO GOOD I have to share!

  54. These turned out great! My one year old ate two in no time at all! We had LOTS of the yummy sauce left… is there any good way to store this? I know that yogurt doesn’t always hold up well to freezing…

  55. Angie Casey says:

    Love your idea, Nicole…that will be perfect for your Thanksgiving feast!! I’ll be making these this week for my book club gathering!! Can’t wait to try them!! And, then…try them again during the holidays using Nicole’s idea!!:)

  56. I think I am going to try to make these for thanksgiving but with sage and nutmeg instead of cumin/cayenne/cilantro and use a maple cream sauce. Ill have to try the original recipe after the holidays, they look great!

  57. We made these last night and they were to. die. for. My husband picked up strawberry yogurt instead of plain (?) so we just used a little mayo and it worked great. And we just ate leftovers on buns as a veggie burger!

  58. I would suggest baking the potatoes instead of boiling, because you don’t want a lot of excess moisture. I tried baking some of the cakes and they turned out rather dry. Perhaps if you cover them with a good bit of non-stick spray (or some spray oil) it will be similar to frying.

  59. Anonymous says:

    I don’t have a microwave, can I just boil the sweet potatoes? also my oven is not working right now so I can’t bake. any ideas?

  60. Oh I love sweet potatoes. I just made some this past weekend. Check out my version (Indian spiced) at http://www.recipris.com. Love your blog btw! I’m going to try this garlic yogurt dip, yum!

  61. Bethany says:

    …had some sweet potatoes that needed to be eaten ASAP (they were starting to sprout!), so I made these tonight. I didn’t want to buy cornmeal, so I just used extra breadcrumbs. For more flavor (and because I believe onions make everything better), I chopped & sauteed a vidalia onion and threw that into the mix as well.

    Also, i had a few roasted garlic cloves that I substituted in the sauce.. made with plain greek yogurt.

    it turned out fabulous! I only cooked 2 patties and then portioned & froze my extra mix.

    Thanks for sharing such a tasty recipe.

  62. These look so delicious! I am making them ASAP – I love sweet potatoes and am always looking for ways to make my husband like them too.

  63. Kelly K says:

    These are awesome! I made a batch one Sunday and took a few on a bed of spinach, plus some dressing on the side, each day that week for lunch. They held up surprisingly well. And they made for a hearty lunch. Thanks for sharing!

  64. I made these to accompany chicken in a red curry sauce with broccoli and they were like a better/healthier version on a samosa! I didn’t have any cornmeal on hand so I used more breadcrumb, I can see how the cornmeal would be a better binding agent, but they still came out great. I also didn’t have any plain yogurt on hand so I used some fat free small curd cottage cheese with excellent results. I’ll be making these again.

  65. Melanie says:

    I think any kind of beans (or peas this time of year in the South) would be good, but a big salad might be even better.

  66. tmacalmon – Yellow Jasmine Rice would be really good with this, and maybe some seasoned black beans?

  67. Anyone have any ideas for side dishes for this? I am at a loss.

  68. Aisha – I think they probably would freeze pretty good, but they’re pretty sticky when raw so you might need to freeze them between two sheets of wax paper or something to keep them from sticking.

  69. Do you think these would turn out okay if you froze them raw? I’ve loved a lot of your other recipes for the convenience of freezing them and being able to make them later when I want more

  70. Crys8494 says:

    OMG! That’s it!

  71. Anonymous says:

    I just made these and they were delicious! I don’t like to fry things so I browned them in a pan with cooking spray for about 3 mins/side and then finished them off in the toaster oven. SO yummy!

    Update: For the leftovers, I tossed arugula in a little lime juice & olive oil, then put the sweet potato cake with some of the garlic sauce on top. Amazing.

  72. Anonymous says:

    I just made these and they were delicious! I don’t like to fry things so I browned them in a pan with cooking spray for about 3 mins/side and then finished them off in the toaster oven. SO yummy!

  73. Just made these tonight for my Mom’s 50th B-day. Made them as the main dish & we were seriously scraping the plate for more. Unbelievable. THANK YOU for introducing us to this amazing recipe.

  74. Anonymous says:

    Yum! So good. I used all cornmeal and omitted the breadcrumbs. I used red onion instead of spring onions cause that is what I had on hand. And I used hot smoked paprika instead of cayenne (1 tsp.) cause it makes everything taste yummy.


  75. Shelagh says:

    Did you know you can simply wrap the sweet potato (or regular potato) with a tea towel and that way spare buying paper towels?
    Great recipe will try it this weekend!

  76. This recipe is amazing. A huge hit at my house and with my friends. It is a must. The sauce was a perfect “sour” to the “sweet”.

  77. Shar – More power to ya! I fully encourage people to alter recipes to meet their personal dietary needs and food convictions. :)

  78. This would be much more expensive using organic but that way you wouldn’t be eating GMO corn. It would be so worth the extra money not to be eating a poisonous product. I’ll be making an organic version because I care about how my food is grown !

  79. Anonymous says:

    A word of caution: there’s NO NEED to use a paper towel for microwaving sweet potatoes. The paper towel can set on fire if you’re not careful and burn up the entire microwave – this happened to my aunt recently. Just stick them on a plate and microwave. Oh and you can put all of them in at once, you’ll just have to adjust the time.

  80. Maureen, Milwaukee says:

    Am taking this recipe to a family reunion. I think it will be a huge hit as an appetizer. The garlic sauce is an inspiration – I bet I’ll need to make a double amount. Thanks for yet again another great recipe!

  81. These were phenomenal!!! Not a fan of the sauce, but the cakes were to die for! Thanks!

  82. Anonymous says:

    I agree on the oil, coconut or even peanut would be great for frying, but I would honestly avoid safflower or other high Omega-6 oils like corn or canola, the smoke point is lower and it isn’t the healthiest once heated!
    These look wonderful, I actually sat wondering what “Com” cakes were until I saw corn was an ingredient! LOL

  83. These look like some tasty eats! I know what I’m doing with my sweet taters now. :)

  84. me – You could probably use either.

    Anni – I think that if you fry them, the oil will help keep them moist when you reheat them. But, seeing as I haven’t actually tried it, I can’t say for certain.

  85. I am looking for appetizers for a summer party for about 60 people. If I made tiny bite size ones and fried them first, do you think re-heating them in the oven before serving would dry them

  86. Does it matter if it’s white or yellow cornmeal?

  87. Cornmeal and polenta are basically the same thing, but sometimes cornmeal is ground a bit more fine. You could probably use either one.

  88. Anonymous says:

    is corn meal basically polenta?

  89. oh this looks delicious. I’m about to give up nightshades (tomatoes, eggplant, capsicum, onion and so on) so this looks like a delicious and healthy recipe that I can work with!

  90. I think coconut oil would be more virtuous than vegetable oil. Even though they’re already incredibleas you say and coconut oil would be more expensive, the flavor boost and health benefits would be worth it

  91. These look just amazing! Finally a good use for the microwave. ;) Sweet potatoes and corn clearly love each other, and that sauce sounds wonderful!

  92. gorgeous job. these look moist, flavorful & perfect for summer!

  93. They sound great!

  94. chinders – You’re right! I forgot about the breadcrumbs when I added that label. I’m just going to remove it instead of specifying. Thanks for catching that!!

  95. You’ve labelled these as gluten-free at the end of post, which would only be true if using breadcrumbs from gluten free bread, no? The recipe looks really good, I shall have to give it a try soon!

  96. Jodi – absolutely!

  97. Jodi says:

    These look amazing. They remind me a tad of your amazing falafel recipe. Do you think I could deep fry these like I do your falafels?

  98. Melissa – I’d just leave it out, they’d still be great! You might try a little parsley, but I’d be afraid that it would over power the other flavors.

  99. These sound great! Do you have a suggestion for a substitue for the cilantro, though? We aren’t big cilantro fans around here…

  100. If you open a restaurant in New Orleans, we will move there and eat there every day!

  101. These look great! You should look for frying in Safflower Oil rather than Vegetable. I’ll make these though, looks yum!

  102. These look great! You should look for frying in Safflower Oil rather than Vegetable. I’ll make these though, looks yum!

  103. MMmm – panko would probably be really good!

  104. Wow, this sounds incredible! I HAVE to stop by the store tomorrow and pick up some more sweet potatoes! Do you think I could make this with panko breadcrumbs or should I stick with regular?Can’t wait to give it a try!

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