Maple Sweet Potato Cakes with Curried Greek Yogurt

October  2, 2013
2 Ratings
Photo by James Ransom
  • Makes 6 cakes
Author Notes

For about 2/3 of my life, I thought that I didn't like sweet potatoes. Why were they so sweet? And why was that sweetness right there on my plate, mixing with the savory Thanksgiving goodies I enjoyed far more? It turned out that the only times I had ever even tried sweet potatoes were in casseroles that always included globs of brown sugar and those evil little mini-marshmallows. Again, I reiterate: Why were marshmellows on my plate next to my turkey and gravy?

I'm so glad that my mother-in-law doesn't keep marshmallows around. The first Thanksgiving I shared with her, she simply roasted a few sweet potatoes. No marshmallows. Because of her, I discovered that sweet potatoes deserved a second chance. The vegetable itself is absolutely's what some people do to it that I don't like.

So, sweet potatoes: I'm sorry. Here, I've made some griddled cakes with shredded sweet potatoes mixed with just a smidge of maple syrup and some spices for a nice balance of spicy and sweet. And, because Greek yogurt goes with pretty much everything, I flavored it up with some curry powder for dipping. Any leftover potato cakes are great for breakfast or brunch the next day! —foxeslovelemons

Test Kitchen Notes

With the approaching holidays of Thanksgiving and Hanukkah (or Thanksgivukkah to those celebrating both), those on the hunt for an alternative to candied yams or traditional potato latkes need look no further. These sweet potato cakes are flavorful without being overly sweet, and the Greek yogurt topping flavored with curry makes a rich and spicy counterpoint. Made with a touch of maple syrup, these cakes can scorch when you’re not looking, so look alive. To cook the cakes evenly and keep a golden brown color, we recommended making 10 to 12 slightly thinner cakes and cooking over medium heat. —Lisa

What You'll Need
  • Curried Greek Yogurt
  • 7 ounces 2% Greek yogurt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Maple Sweet Potato Cakes
  • 1 large sweet potato, peeled and shredded
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1 pinch of cinnamon
  • 1/3 cup minced yellow onion
  • 1/3 cup panko breadcrumbs
  • Nonstick cooking spray
  1. Make Curried Greek Yogurt: In a small bowl, stir together all ingredients.
  2. Make Maple Sweet Potato Cakes: Place shredded potato in a large bowl and toss with salt. Let stand 5 minutes.
  3. Meanwhile, in a second large bowl, whisk together egg, maple syrup, white pepper, paprika and cinnamon. Using your hands, squeeze all excess liquid out of potato; discard liquid. Add potato, onion and breadcrumbs to egg mixture; toss to combine well.
  4. Form potato mixture into 6 cakes (they should be about 3 1/2-inches diameter and 1/2-inch thick). Heat a griddle or large nonstick pan over medium high-heat. Spray griddle with nonstick spray; place potato cakes on griddle. Cook 8 to 10 minutes or until golden brown and crispy on the outside, flattening with spatula as they cook and flipping occasionally. Serve immediately with Curried Greek Yogurt.

See what other Food52ers are saying.

  • Barb
  • kzmccaff
  • froggie
  • Coffee + Champagne
    Coffee + Champagne
  • Lisa

30 Reviews

Lorraine December 13, 2015
How do you shred a sweet potato? With a grater?
Pegeen December 16, 2014
Great recipe! I'll be making them to go with a ham this weekend. A question about how I can make them ahead: should I go through the frying pan step, then cool and freeze. Then reheat, frozen, in a 375 oven for about 15 minutes?
foxeslovelemons December 16, 2014
Hi Pegeen! I think that'll work. There's also some more ideas for reheating in this thread:
tjm November 12, 2014
This recipe turned out great! I squeezed out a lot of water out of the potatoes but the batter was still way to wet to form patties. I put the batter in the fridge for about 10 minutes to firm it up. Worked great they held together and were delicious.
foxeslovelemons November 12, 2014
Great tip, tjm! So glad they turned out well :)
Ceege May 18, 2014
Jack, to make vegan........for each egg needed in any recipe, mix 1 tablespoon flax seed meal and 3 tablespoons of water. Stir and let sit about 5 minutes or so. I have been using this for several years now.
Jack May 18, 2014
What can I replace the eggs with to male this vegan?
MaryRobins April 8, 2014
I just made these but I am only one person and can't eat it all at once. I am fairy certain that it would be better to keep the raw mix rather than cooked cakes in the fridge, how long would you recommend keeping the mix for?
foxeslovelemons April 8, 2014
Hi MaryRobins - I'm afraid I'm simply not sure, as I've never tried it. I do know that the leftover (griddled cakes) actually re-heat quite well if you re-griddle them to warm them back up. Hope that helps.
MaryRobins April 8, 2014
That does help indeed, thank you!
Laura H. March 28, 2014
Okay, I'll try squeezing out more liquid next go-round; despite them not staying together, it's a tasty dish. Thanks for the feedback.
Laura H. March 25, 2014
My cakes fell apart! What did I do wrong??
foxeslovelemons March 25, 2014
Hmmmm. Were you sure to squeeze all the extra liquid from the potatoes, Laura? It's best if they're REALLY wrung out.
Barb March 23, 2014
Wow, these were even better than I expected. I added some pimenton de la vera and some hot paprika to the mix, and they were fantastic! I thought I'd have them without the sauce since we were having BBQ chicken that night and curry powder didn't seem to go. They were great plain but incredible with the sauce. I just sautéed them in a little olive oil and then stuck them in the oven for a bit to be sure the inside was done. I think I'll make these in miniature version for my next party.
foxeslovelemons March 24, 2014
So glad you enjoyed them, Barb! I love the miniature party version idea :)
kzmccaff March 19, 2014
I added a little chipotle to the egg mixture and it was great! Also--I used sour cream instead of yogurt since I had it around, and it worked really well (I used mild and hot curry spice, just for fun :)) I don't have a griddle, so I just put the cakes in a 200 degree oven while I cooked the rest. It kept them warm which was awesome. Such a great recipe!
foxeslovelemons March 20, 2014
That sounds so good, redhairandfreckles! I love hot curry powder too, so I use that in this recipe once in awhile, too :)
Ceege March 5, 2014
These were amazing. Due to health issues, I have become a vegetarian and am looking for recipes to make. I love the idea that they can be made just from spraying the pan, rather than cooking in deep oil. They were delicious and the curried yogurt sauce was great with this dish. Thank you so much for a great recipe. I will be making these often.
foxeslovelemons March 6, 2014
So glad you enjoyed them, Ceege! I really hate frying in oil (such a mess!), so anything I can get away with just spraying the pan, I do!
froggie February 22, 2014
these...were...amazing. we were out of panko so subbed some stale jewish rye bread crumbs, made in the processor. but i bet just about any breadcrumb would work here. next time gonna chop in some kale or dark greenie. a fantastic recipe. thanks so much for sharing it, foxes! "-)
foxeslovelemons February 23, 2014
Yum, froggie! I love the kale idea - I want to try that myself next time I make these.
Velauria November 29, 2013
I am from Canada and sweet potato marshmallow casserole is not a thing here, thank goodness! These latkes look amazing. I am thinking of subbing smoked paprika for the regular paprika. I can't resist anything smoky and maple-y!
foxeslovelemons November 29, 2013
Oh, I LOVE the smoked paprika idea! Trying it that way myself next time, Velauria!
Coffee +. October 27, 2013
YES! Who wants even sweeter SWEET potatoes? I am also no the biggest lover of them. But this recipe appeals to the latke loving Jew in me as well as peeks my curiosity as to what dish converted a fellow sweet potato skeptic. I'm in! I have a feeling I will like this one! (fingers crossed)
foxeslovelemons October 27, 2013
Thanks so much, Coffee + Champagne! I'm always happy to find somebody who agrees with me about this whole sweet potatoes + marshmellows bit :)
Coffee +. October 27, 2013
Wholeheartedly! Thanks for sharing the recipe!!
Lisa October 25, 2013
Thanks for your lovely note, and congratulations! I'll be sharing this recipe on my blog at
foxeslovelemons October 27, 2013
Can't wait to read your post! Thanks Lisa!
inpatskitchen October 24, 2013
Warmest congratulations on the CP!
foxeslovelemons October 25, 2013
Thank you, Pat!