Description

Golden baked sweet potato cakes with a crispy exterior, topped with creamy sun-dried tomato feta spread and finished with a sweet and spicy Sriracha honey drizzle. Perfect for lunch, dinner, appetizers, or entertaining guests.

Ingredients

2 large sweet potatoes (about 1½ lbs / 680 g), peeled and cubed

1 tbsp olive oil

1 cup panko breadcrumbs

2 large eggs, lightly beaten

⅓ cup grated Parmesan cheese

2 green onions, finely sliced

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp onion powder

½ tsp salt

¼ tsp black pepper

2 tbsp chopped fresh parsley

4 oz (115 g) feta cheese, crumbled

¼ cup Greek yogurt

2 tbsp cream cheese, softened

¼ cup chopped sun-dried tomatoes, drained

1 tbsp olive oil

1 tsp lemon juice

1 clove garlic, minced

2 tbsp honey

1 tbsp Sriracha sauce

1 tsp fresh lemon juice

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.

2. Boil the sweet potato cubes for 12–15 minutes until fork-tender. Drain well, mash until mostly smooth, and cool for 10 minutes.

3. Mix the mashed sweet potatoes with the panko breadcrumbs, eggs, Parmesan, green onions, garlic, smoked paprika, onion powder, salt, black pepper, and parsley until well combined.

4. Shape the mixture into 8 equal patties and arrange them on the prepared baking sheet. Brush both sides lightly with olive oil.

5. Bake for 15 minutes, flip carefully, then bake another 10–12 minutes until golden brown and crispy.

6. Meanwhile, blend the feta, Greek yogurt, cream cheese, sun-dried tomatoes, olive oil, lemon juice, and garlic until smooth and creamy.

7. Whisk together the honey, Sriracha, and lemon juice in a small bowl.

8. Spread the feta cream onto a serving platter, arrange the warm sweet potato cakes on top, drizzle with the Sriracha honey, garnish with parsley or crumbled feta, and serve warm.

Notes

Drain the sweet potatoes well to prevent soft cakes.

Brush the patties with olive oil for the crispiest baked texture.

The feta cream can be prepared up to two days in advance.

Store leftovers in the refrigerator for up to 4 days.

Freeze the baked cakes for up to 3 months and prepare the sauce fresh before serving.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Main Course / Appetizer
Method: Baking
Cuisine: Mediterranean-Inspired