Low-Carb Sweet Potato Cakes

This crispy-on-the-outside, tender-on-the-inside sweet potato cake recipe transforms humble ingredients into an impressive dish that works beautifully for brunch, lunch, or a light dinner. The brightness of the lemon yogurt drizzle perfectly balances the natural sweetness of the potatoes.

I created these sweet potato cakes when trying to use up leftover sweet potatoes in my fridge. What started as a simple kitchen experiment has become one of my most requested recipes at family gatherings.

Ingredients

• Sweet potatoes: Provide natural sweetness and a gorgeous golden color. Look for firm potatoes with no soft spots.
• Almond flour: Keeps these cakes low-carb while adding a delicate nutty flavor and helping to bind everything together.
• Eggs: Work as the crucial binder. Use room temperature eggs for better incorporation.
• Green onions: Add a mild oniony bite that perfectly complements the sweet potatoes.
• Fresh parsley: Brightens the flavor profile. Always opt for fresh over dried for this recipe.
• Garlic powder: Infuses the cakes with savory depth. Use fresh minced garlic for even more flavor intensity.
• Greek yogurt: Creates a tangy creamy drizzle with more protein than sour cream.
• Lemon juice and zest: Provide essential brightness that cuts through the richness of the cakes.

Step-by-Step Instructions

Prepare the Sweet Potato Mixture:

Grate the sweet potatoes using the large holes of a box grater or food processor attachment. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. This crucial step prevents soggy cakes. Combine with almond flour, eggs, herbs, and seasonings, mixing until everything is evenly distributed.

Form the Cakes:

Scoop about 1/4 cup of mixture for each cake and gently press between your palms to form a patty about 3 inches wide and 1/2 inch thick. If the mixture seems too wet, add a tablespoon more almond flour. Too dry? Add a bit more beaten egg.

Perfect the Frying Technique:

Heat 2 tablespoons olive oil in a skillet until shimmering but not smoking. Carefully add cakes without overcrowding. Let them cook undisturbed for 4 minutes before flipping. This patience ensures a golden crust forms. Cook the second side for 3 minutes until equally golden.

Create the Lemon Yogurt Drizzle:

Whisk Greek yogurt until smooth before adding lemon juice and zest. The acid in the lemon will slightly thin the yogurt to a drizzleable consistency. Season with salt to taste. For extra creaminess, let this mixture sit for 10 minutes before serving.

Pin it

The secret hero ingredient here is definitely the lemon zest. I remember the first time I made these without it, and they were good but missing something. Adding that fragrant citrus oil from the zest completely transformed the dish from simple to spectacular. My husband now requests these whenever we have guests to impress.

Make-Ahead Magic

These sweet potato cakes actually improve after sitting overnight in the refrigerator. The flavors meld together, and they reheat beautifully. To reheat, arrange them on a baking sheet and warm in a 350°F oven for 10 minutes. Avoid microwaving if possible as it can make them soggy. The yogurt drizzle should always be made fresh just before serving.

Pin it

Perfect Pairings

These cakes shine brightest alongside simple proteins like roasted chicken or grilled fish. The lemon yogurt drizzle works double duty as a sauce for your protein too. For a complete vegetarian meal, serve with a simple arugula salad dressed with olive oil and lemon juice. The peppery bite of arugula complements the sweet earthiness of the potato cakes wonderfully.

Ingredient Swaps

No almond flour? Coconut flour works as a substitute, but use only half the amount as it absorbs more moisture. For a non low-carb version, regular flour or breadcrumbs work perfectly. The sweet potatoes can be swapped for butternut squash or even regular potatoes if preferred. If you avoid eggs, try a flax egg substitute. The recipe remains quite forgiving with these adaptations.

Frequently Asked Questions

→ How do I ensure the sweet potato cakes hold together?

Ensure the mixture is well combined, and avoid over-moist sweet potatoes. Squeezing out excess moisture from the grated sweet potatoes can help the cakes hold their shape when frying.

→ Can I bake the sweet potato cakes instead of frying?

Yes, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through for even crisping.

→ What can I use as a substitute for almond flour?

You can substitute almond flour with coconut flour, oat flour, or breadcrumbs, though this may alter the texture slightly.

→ Can I make the lemon yogurt drizzle ahead of time?

Absolutely! Prepare the drizzle up to a day in advance and store it in an airtight container in the refrigerator. Stir before serving.

→ What herbs work best as garnish?

Fresh parsley, cilantro, chives, or dill work wonderfully as garnish, adding a pop of color and additional flavor to the dish.