Caitlin’s Corner: Healthy Sweet Potato Cakes Recipe : The Lion's Den University
Class Notes - 04/27/17

04/27/17 - Class Notes

This class we are going to be discussing multiple things from the textbook. Re-read some of the sections you discussed later to make sure you understand all of it. In order to get back to the site once the teacher goes away, simply hit the close button at the top right next to comments and share. If you are the teacher and reading this, cut the kid a break - if your class was more interesting this would have never happened in the first place.

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Caitlin’s Corner: Healthy Sweet Potato Cakes Recipe

Sweet Potatoes are a big part of my diet. I didn’t always love them, but now I am pretty fond of them and I’m always trying to find new ways to make them so I don’t get bored. I got this idea from a friend of mine who made some salmon cakes the other night, so I thought to myself, “Why not sweet potato cakes?”

Hope you enjoy these as much as my family and guests did last night! They were a huge hit!

Sweet Potato Cakes

  • 2 Large Sweet Potatoes- Baked (or put them in the microwave for 10 approx. minutes)
  • 1/2 flour of your choice
  • 5 Green Onions- chopped (green and white pieces)
  • 1/3 cup Cilantro -chopped
  • Fresh Ground Pepper to taste
  • 1 tbl Garlic Powder
  • 2 tbl Olive Oil
  • No Calorie Spray “Butter”

In a large bowl scoop out the contents of the sweet potatoes. Mash with a fork. Add flour, green onions and cilantro. Mix well with your hands. The mixture should be sticky. Add in pepper and garlic. I used about 1/2 tbl of ground pepper. Mix well.

Heat olive oil in a large skillet over medium heat and add a few sprays of spray butter for extra flavor. Form mixture into small patties about 2 inches round. Cook in layers (this makes about 10 cakes) for 3-4 minutes on each side. You may need to add more spray butter to brown the cakes while cooking.

Once cakes are browned on each side transfer to a plate with paper towels on it to drain. Serve immediately.

These were delicious all on their own, but I topped mine with store bought Peach Mango Salsa. The sweetness of the salsa really brought out the sweet potatoes! I bet this would be really good with a chutney as well or even a little fat free sour cream. Be creative and play with your tastes.


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