Crispy Sweet Potato Cakes with Feta Cream and Sriracha Honey.
Golden and crispy on the outside, soft and savory inside — these sweet potato cakes are packed with flavor and finished with a creamy whipped feta sauce and a sweet-spicy sriracha honey drizzle. Perfect as a light dinner, appetizer, or meal-prep lunch.
Ingredients
For the Sweet Potato Cakes
- 2 medium sweet potatoes, peeled and cubed
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley or green onion
- 2–3 tablespoons olive oil, for frying
For the Feta Cream
- ¾ cup feta cheese
- ¼ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Black pepper, to taste
For the Sriracha Honey
- 2 tablespoons honey
- 1–2 teaspoons sriracha
- 1 teaspoon lime juice
Instructions
1. Cook the Sweet Potatoes
Boil the sweet potatoes in salted water for about 12–15 minutes until fork tender. Drain well and mash in a large bowl.
2. Make the Cake Mixture
Add onion, garlic, egg, breadcrumbs, parmesan, smoked paprika, chili flakes, herbs, salt, and pepper to the mashed sweet potatoes. Mix until combined.
If the mixture feels too soft, add a little extra breadcrumbs.
3. Shape the Cakes
Form the mixture into small patties or cakes using your hands.
4. Cook Until Crispy
Heat olive oil in a skillet over medium heat. Cook the cakes for 3–4 minutes per side until deeply golden and crispy.
Transfer to a paper towel-lined plate.
5. Make the Feta Cream
Blend feta, Greek yogurt, lemon juice, olive oil, and pepper until creamy and smooth.
6. Prepare the Sriracha Honey
Mix honey, sriracha, and lime juice in a small bowl.
7. Assemble
Spread feta cream on a plate or serve on the side. Top warm sweet potato cakes with a drizzle of sriracha honey and extra herbs if desired.
Serving Ideas
- Serve with a fresh cucumber salad
- Add a fried egg for brunch
- Pair with grilled chicken or salmon
- Stuff into pita bread with greens and tomatoes
Q&A
Can I bake these instead of frying?
Yes! Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through, until crisp.
Can I air fry them?
Absolutely. Air fry at 400°F (200°C) for 12–15 minutes, flipping once.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for best crispiness.
Can I make them gluten-free?
Yes — use gluten-free breadcrumbs.
What can I use instead of feta?
Goat cheese or ricotta mixed with a little salt and lemon works beautifully too.
