Sweet potato bacon cakes are your new favourite meal. Believe me, they are so good that you are going to serve them for any occasion. He he he. In fact, they are perfect for dinner or a weekend brunch. You can serve them either as a side dish or a meal on its own. They are your new best savoury treat!
These sweet potato bacon cakes are made of sweet potato (well you already knew that), crispy bacon, spring onion and egg. That sounds like a perfect combination to me. Even though they are called cakes, they are more like patties. However, I like to call them cakes. Just in case you don’t eat meat, you can easily omit the bacon. Maybe you would like the variation with sweet corn, which I made some time ago. Check it out.
I love sweet potatoes. I like them so much that I can’t decide in which form I prefer them more; as wedges, mashed, in a soup, in quiche, in a muffin, baked or in the form of patties. Hmmm, I think I would pick all of them. He hehe.
Did you know that sweet potatoes are rich in fibre, potassium, vitamins and minerals? Yes, they are. In addition to that, they are also low in the glycemic index; in other words, they make blood sugar levels increase really slowly. Consequently, that makes it a great paleo food (if you are not too strict).
Furthermore, keep in mind that the potatoes need to be cooked or baked and then cooled down before you start forming the cakes (read patties). That requires about one hour time. Therefore, better to prepare them in advance.
Moreover, just a quick tip, since these cakes tend to be delicate and soft, try to be gentle when flipping them. Be careful not to break them (and that will happen). And one more thing. I suggest using a non-stick pan.
This recipe serves around 10 sweet potato bacon cakes. Ten? Yes, ten. Believe me, you will eat at least three of them. Oh ok ok, you won’t be able to stop eating them! They are so heavenly good! They are creamy with crunchy bacon inside, delicate and very tasty!
Ingredients for 10 sweet potato bacon cakes:
- 1 kg sweet potato (about 2 big ones)
- 125 g bacon (cubes)
- 3 green onions (chopped)
- 1 egg
- sea salt, pepper
- olive oil or sunflower oil
First of all, cook or bake the sweet potatoes. I simply peeled and cooked them. I cut them in about 4 cm big pieces to make them cook faster. However, once they are cooked, place them in a bowl and mash them with a fork. Let them cool down in order to form them with your hands.
In the meantime, prepare the bacon. I bought the bacon cubes. If you don’t find bacon cubes, pick the bacon slices and cut them into small pieces. Then place them in a frying pan without any additional fat and make them crispy. Yeah, crispy bacon! Once they look perfect, lay them on some paper towels to absorb all the fat.
Furthermore, clean, wash and chop the spring onions. When the sweet potatoes are cooled down enough, add the spring onions, bacon, egg, salt and pepper. Mix until well combined.
Drizzle some oil in a larger frying pan. Start forming the sweet potato bacon cakes. Try to make them neither too thick nor to thin. About 2 cm thick with a diameter of 8 cm should be good. However, you are free to make any size you like. Most importantly, be gentle and careful because they are very tender and “fragile”.
Once the oil gets hot, lay the cakes in it and fry for 4 minutes on each side or until golden brown. It is going to be a little challenging with the first and maybe second cake, but then you’ll get the right feeling.
Serve the sweet potato bacon cakes for snacks, as a side dish or as a whole meal. They go great with some green salad, a nice sour cream or yoghurt dip. They taste lovely with horseradish as well.
Enjoy!
PS:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
