Why You’ll Love This Sweet Potato Breakfast Cakes
- They’re the perfect savory start to your day. If you’re not into super sweet breakfasts first thing in the morning, these cakes are your answer. They’re satisfying and hearty without being heavy, giving you a steady stream of energy.
- The texture is absolutely dreamy. You get this wonderful contrast between the crispy, golden-brown crust from the pan-frying and the soft, almost melt-in-your-mouth center. It’s a texture experience that keeps every bite interesting.
- They’re incredibly versatile. Think of this recipe as a blueprint. You can add different herbs, cheeses, or even a little crumbled bacon to make them your own. They’re also fantastic for using up leftover mashed sweet potato.
- Meal prep heaven. You can mix the batter the night before and simply cook them in the morning, or cook a whole batch and reheat them perfectly throughout the week. Busy mornings just got a whole lot easier and tastier.
Ingredients & Tools
- 450 g sweet potato (about 1 large or 2 medium), roasted and mashed
- 2 large eggs, lightly beaten
- 60 g all-purpose flour (or a 1:1 gluten-free blend)
- 3 spring onions, finely sliced
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp black pepper
- 2-3 tbsp olive oil or butter, for frying
- Optional: 40 g grated sharp cheddar or parmesan cheese, 1 tbsp chopped fresh chives or parsley
Tools: A good non-stick skillet, a mixing bowl, a box grater (if not using pre-mashed potato), a spatula.
The real key here is the sweet potato—roasting it yourself, rather than using canned, makes a world of difference in flavor, giving it a deeper, caramelized sweetness. And don’t skip the smoked paprika; it adds a subtle, smoky warmth that pairs beautifully with the sweet potato.
Serves: 3-4 (makes about 8-10 small cakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your sweet potato right. The texture of your mashed sweet potato is crucial. You want it well-cooked and smoothly mashed, but not watery. If it’s too wet, the cakes will be difficult to bind and won’t crisp up properly.
- Why roast instead of boil? Roasting concentrates the sweet potato’s natural sugars and drives off excess moisture, resulting in a much richer flavor and a fluffier, drier mash—perfect for binding our cakes.
- Don’t overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can develop the gluten and make the cakes a bit tough instead of tender.
- Test your skillet’s heat. A properly heated pan is non-negotiable for that perfect golden crust. A drop of water should sizzle and evaporate instantly when it hits the oil. If it’s not hot enough, the cakes will soak up oil instead of searing.
How to Make Sweet Potato Breakfast Cakes
Step 1: Prepare Your Sweet Potato. If you haven’t already, preheat your oven to 200°C (400°F). Prick your sweet potato all over with a fork, place it on a baking sheet, and roast for 45-60 minutes, or until it’s very tender and you can easily pierce it with a knife. Let it cool until you can handle it, then scoop the flesh into a bowl and mash it well with a fork. You’ll need about 1 ½ cups of mashed sweet potato. Let it cool completely—this is important, as a hot potato will start to cook the eggs when you mix them in.
Step 2: Combine the Wet Ingredients. To your bowl of cooled, mashed sweet potato, add the two lightly beaten eggs. Use a fork or spatula to mix them in until you have a uniform, orange-hued mixture. You’ll notice it might look a bit loose at this stage, but don’t worry—the flour is coming to the rescue.
Step 3: Add the Dry Ingredients and Aromatics. Now, add the flour, sliced spring onions, smoked paprika, garlic powder, salt, and pepper. If you’re using any optional add-ins like cheese or fresh herbs, add them now. The trick is to fold everything together gently with a spatula. Stop mixing as soon as you no longer see streaks of flour. The mixture should be thick and hold its shape when you scoop it.
Step 4: Heat the Pan and Form the Cakes. Place your non-stick skillet over medium heat and add a generous tablespoon of olive oil or butter. While it heats, use a ¼-cup measuring cup or a large spoon to portion out the mixture. Gently form each portion into a patty about 1-1.5 cm thick. If the mixture is a bit sticky, lightly wet your hands—this makes shaping them a breeze.
Step 5: Cook to Golden Perfection. Once the oil is shimmering (a test droplet of water should sizzle fiercely), carefully place the patties in the pan. Don’t overcrowd them—cook in batches if needed. Cook for 3-4 minutes on the first side, until you see a deep golden-brown crust forming around the edges. You should be able to slide a spatula underneath easily without the cake falling apart.
Step 6: Flip and Finish. Gently flip each cake. They should be a beautiful golden brown. Cook for another 3-4 minutes on the second side. If you’re adding cheese, you can sprinkle a little on top now and cover the pan for the last minute to help it melt. Transfer the cooked cakes to a plate lined with a paper towel to absorb any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Serving Suggestions
Complementary Dishes
- Perfectly Poached Eggs — The ultimate pairing. The rich, runny yolk acts as a luxurious sauce for the savory cakes, creating a complete and decadent breakfast plate.
- Simple Arugula Salad — A handful of peppery arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil adds a fresh, bright contrast that cuts through the richness beautifully.
- Avocado Slices with Chili Flakes — Creamy, cool avocado and a sprinkle of spicy chili flakes provide a wonderful temperature and flavor contrast that elevates the whole meal.
Drinks
- A Sharp Bloody Mary — The savory, spiced notes of a well-made Bloody Mary are a fantastic match for the smoky, earthy flavors of the breakfast cakes, especially for a weekend brunch.
- Freshly Squeezed Orange Juice — The classic choice. The bright, citrusy sweetness is a timeless partner for any savory breakfast item and feels wonderfully refreshing.
- Hot Coffee with a Pinch of Cinnamon — A warm mug of coffee, perhaps with a dash of cinnamon, complements the spices in the cakes and just feels like the right way to start the day.
Something Sweet
- Fresh Berries with a Dollop of Yogurt — After a savory main, a small bowl of mixed berries and creamy yogurt feels light, healthy, and provides just the right touch of sweetness to finish.
- A Warm Cinnamon Scone — A little bit of a baked treat on the side is perfect for sharing. The warmth and spice of a scone continue the cozy breakfast vibe.
- Dark Chocolate Square with Sea Salt — Honestly, a single square of high-quality dark chocolate is a surprisingly satisfying and elegant way to end the meal on a subtly sweet note.
Top Mistakes to Avoid
- Mistake: Using warm or hot sweet potato. This is probably the most common error. A hot potato will begin to cook the eggs on contact, creating a weird, scrambled-egg texture within your batter and making it harder to bind.
- Mistake: Skipping the pan pre-heat. If your oil isn’t hot enough, the cakes will act like sponges, soaking up the fat and becoming greasy instead of developing that essential crispy sear. Patience here is key.
- Mistake: Flipping too early. I’ve messed this up before too… if you try to flip the cake and it stubbornly sticks, it’s telling you it’s not ready. Wait until the bottom has properly set and crusted; it will release from the pan easily when it’s time.
- Mistake: Making the patties too thick. If they’re too chunky, the outside might burn before the inside is fully warmed through. Aim for that 1-1.5 cm thickness for the perfect cook.
Expert Tips
- Tip: Make the mixture ahead. You can mix the entire batter (minus the cooking oil, of course!) and store it covered in the fridge for up to 24 hours. This allows the flavors to meld and makes morning prep lightning fast.
- Tip: Reheat like a pro. To reheat leftover cakes without making them soggy, skip the microwave. Instead, warm them in a toaster oven, air fryer, or a dry skillet over medium heat until they’re hot and crispy again.
- Tip: Get creative with add-ins. This recipe is a fantastic canvas. Try folding in crumbled feta cheese and chopped dill, or cooked and crumbled sausage with a pinch of sage. The possibilities are endless.
- Tip: For a crispier edge, use a light press. After you place the patty in the pan, use your spatula to gently press it down just a little. This increases the surface area contact with the hot pan, leading to an even better crust.
FAQs
Can I make these gluten-free?
Absolutely! This recipe is very forgiving. Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. I’ve had great success with blends that contain a bit of xanthan gum, as it helps with binding. The texture might be a tiny bit more delicate, so be extra gentle when flipping, but the result will be just as delicious and crispy.
Can I bake these instead of pan-frying?
You can, though you’ll lose that signature crispy crust. If you prefer baking, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Brush both sides of the formed patties with a little oil and bake for 15-20 minutes, flipping halfway through, until firm and lightly golden. They’ll be more like soft, savory scones—still tasty, but a different texture experience.
My mixture is too wet. What do I do?
This usually happens if the sweet potato was too watery. Don’t panic! Just add another tablespoon or two of flour, one at a time, until the mixture is thick enough to hold its shape when scooped. The moisture content of sweet potatoes can vary, so a little adjustment is totally normal.
Can I freeze the cooked breakfast cakes?
Yes, they freeze beautifully! Let the cooked cakes cool completely, then place them in a single layer on a baking sheet to “flash freeze” for about an hour. This prevents them from sticking together. Then, transfer the frozen cakes to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat from frozen in a toaster oven or oven until hot and crispy.
What’s the best way to mash the sweet potato?
For the smoothest texture, a potato ricer is unbeatable—it creates a beautifully light, lump-free mash. A standard potato masher works perfectly well too; just make sure you mash it thoroughly. I’d avoid using a food processor, as it can make the potato gluey and starchy, which would give the cakes a gummy texture.
Sweet Potato Breakfast Cakes
Wake up to golden, savory Sweet Potato Breakfast Cakes! This easy recipe combines fluffy sweet potatoes & savory spices for the perfect crispy-on-the-outside, tender-on-the-inside breakfast.
Ingredients
Ingredients
-
450 g sweet potato (about 1 large or 2 medium, roasted and mashed)
-
2 large eggs (lightly beaten)
-
60 g all-purpose flour (or a 1:1 gluten-free blend)
-
3 spring onions (finely sliced)
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/2 tsp fine sea salt (plus more to taste)
-
1/4 tsp black pepper
-
2-3 tbsp olive oil or butter (for frying)
-
40 g grated sharp cheddar or parmesan cheese (optional)
-
1 tbsp chopped fresh chives or parsley (optional)
Instructions
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Prepare Your Sweet Potato. If you haven't already, preheat your oven to 200°C (400°F). Prick your sweet potato all over with a fork, place it on a baking sheet, and roast for 45-60 minutes, or until it's very tender and you can easily pierce it with a knife. Let it cool until you can handle it, then scoop the flesh into a bowl and mash it well with a fork. You'll need about 1 ½ cups of mashed sweet potato. Let it cool completely—this is important, as a hot potato will start to cook the eggs when you mix them in.01
-
Combine the Wet Ingredients. To your bowl of cooled, mashed sweet potato, add the two lightly beaten eggs. Use a fork or spatula to mix them in until you have a uniform, orange-hued mixture. You'll notice it might look a bit loose at this stage, but don't worry—the flour is coming to the rescue.02
-
Add the Dry Ingredients and Aromatics. Now, add the flour, sliced spring onions, smoked paprika, garlic powder, salt, and pepper. If you're using any optional add-ins like cheese or fresh herbs, add them now. The trick is to fold everything together gently with a spatula. Stop mixing as soon as you no longer see streaks of flour. The mixture should be thick and hold its shape when you scoop it.03
-
Heat the Pan and Form the Cakes. Place your non-stick skillet over medium heat and add a generous tablespoon of olive oil or butter. While it heats, use a ¼-cup measuring cup or a large spoon to portion out the mixture. Gently form each portion into a patty about 1-1.5 cm thick. If the mixture is a bit sticky, lightly wet your hands—this makes shaping them a breeze.04
-
Cook to Golden Perfection. Once the oil is shimmering (a test droplet of water should sizzle fiercely), carefully place the patties in the pan. Don't overcrowd them—cook in batches if needed. Cook for 3-4 minutes on the first side, until you see a deep golden-brown crust forming around the edges. You should be able to slide a spatula underneath easily without the cake falling apart.05
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Flip and Finish. Gently flip each cake. They should be a beautiful golden brown. Cook for another 3-4 minutes on the second side. If you're adding cheese, you can sprinkle a little on top now and cover the pan for the last minute to help it melt. Transfer the cooked cakes to a plate lined with a paper towel to absorb any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.06
