I created a different iteration of this recipe early on in my food blog journey which has since been perfected thanks to the addition of LOTS of cheese. Serve them with poached eggs, bacon, or just on their own, they are so versatile, the whole family loves them!
I mean….the cheese pull right here is just perfect!
The only advice I have with these is be gentle. Mashed sweet potato cakes tend to be a lot more delicate than normal mashed potato cakes. When flipping them, do so gently or they may break apart on you. Also, I always make these with breadcrumbs. The times I’ve tried these with flour, they come out gooey in the centre. Very very soft and almost like a cake batter. I also prefer to fry them on a nonstick pan, as the cheese tends to run out of them and stick in a regular pan.
Serve them with sour cream, chives, more green onions, bacon on the side, or a dripping poached egg. YUUUHM.
More Potato Recipes:
Cheesy Potatoes Potato Salad with Bacon and Dill Pickles Hasselback Herbed Garlic Butter Sweet Potatoes Crispy Greek Lemon Smashed Potatoes
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