Skinny Chive and Cheddar Sweet Potato Cakes

These savory sweet potato cakes are full of flavor and HEALTHY. This recipe is a great way to use up leftover mash to make sure nothing goes to waste! 

This is one of those recipes where it changed like 14 times while I was making it. I was originally going to make a sweet potato cauliflower mash….then it morphed into a sweet potato cauliflower mash waffle (which didn’t work), which then changed into a cake.

That worked and it tasted fab!

The backstory of this recipe, is that I wanted to make a creative “mashed potato recipe,” but also wanted to provide a way to use the leftover mashed potatoes in a unique way. Hence the cakes!

This waffle idea was terrible. Just terrible. I pretty much had to soak my waffle maker in order to get it clean. #dontryitathome

The cakes…well those rock!

At this point- you’ll add an egg, some cheese, chives, and more spices. 

The egg is essential. It’s what will hold everything together when it’s pan frying. Veganites- I don’t know what to tell you.

Now it’s time to pan fry. I used about 1/4 of a cup of batter per cake. Fry fry fry, flip, flip, flip.

This is kind of a time consuming recipe, but totally worth it in the end.

My cakes were topped with Greek yogurt (you can sour cream), more chives, cheese, and a sprinkle of paprika. 

Now that’s how leftover mash is made into a delicious cake of heaven.

I’m sure you are wondering why I’m calling them “skinny.” Well- I used half cauliflower for a lower cal/carb option. 

I’m like a super boring old lady and am not “going out” for Halloween. BUT- I did post an orange recipe today

Basic Ingredients

• 1 head of cauliflower
• 1 large sweet potato or yam
• 2 tablespoons of butter
• ½ cup almond milk, or any kind of nut milk, unsweetened
• salt and pepper to taste
• 1 egg
• 1 cup cup cheddar cheese, shredded
• ~1/4 cup fresh chives, minced
• ¼ cup tablespoons oat flour
• Toppings: nonfat Greek yogurt, j

How to make Skinny Chive and Cheddar Sweet Potato Cakes

1. First, begin by steaming cauliflower. Place the florets into a large pot with a few inches of water on the bottom. Cover and bring to a boil. Turn down to medium and let steam for about 5 minutes or until you can pierce easily with a fork.
2. While the cauliflower is steaming, cook your sweet potato. Pierce a few times with a fork and then microwave for about 3-5 minutes or until you can easily pierce with a fork. NOTE: I decided to keep the skin on, but feel free to peel the skin before microwaving.
3. Drain cauliflower from as much water as possible and transfer the into a large food processor. Cut sweet potato in half and then in half again and place in food processor as well.
4. Add in about ½ cup of almond milk, salt and pepper to taste, and butter, and process until combined. You may need to stop a few times to scrape the sides. It should be very similar to mashed potato consistency. Place in a large tupperware or bowl and into the refrigerator to let cool.
5. Once cooled, prepare your cakes by adding in an egg, cheddar cheese, chives, and oat flour. This should thicken up the consistency of the mash a little bit.
6. Using a ¼ cup scooper, create a ball in your hand and then mash into a cake.
7. Heat a nonstick pan to medium heat and spray with nonstick cooking spray.
8. Place cakes onto pan (I did three at a time) and let cook for about 2 minutes or until golden brown, covered. Flip cakes and let cook for an additional 2 minutes, covered.
9. Top with nonfat Greek yogurt, jalapeños, cheddar cheese, and a sprinkle of paprika.

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Skinny Chive and Cheddar Sweet Potato Cakes

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• Author: Sandra
• Total Time: 60 minutes

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Ingredients

Scale 1x2x3x

• 1 head of cauliflower
• 1 large sweet potato or yam
• 2 tablespoons of butter
• ½ cup almond milk, or any kind of nut milk, unsweetened
• salt and pepper to taste
• 1 egg
• 1 cup cup cheddar cheese, shredded
• ~1/4 cup fresh chives, minced
• ¼ cup tablespoons oat flour
• Toppings: nonfat Greek yogurt, j

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Instructions

1. First, begin by steaming cauliflower. Place the florets into a large pot with a few inches of water on the bottom. Cover and bring to a boil. Turn down to medium and let steam for about 5 minutes or until you can pierce easily with a fork.
2. While the cauliflower is steaming, cook your sweet potato. Pierce a few times with a fork and then microwave for about 3-5 minutes or until you can easily pierce with a fork. NOTE: I decided to keep the skin on, but feel free to peel the skin before microwaving.
3. Drain cauliflower from as much water as possible and transfer the into a large food processor. Cut sweet potato in half and then in half again and place in food processor as well.
4. Add in about ½ cup of almond milk, salt and pepper to taste, and butter, and process until combined. You may need to stop a few times to scrape the sides. It should be very similar to mashed potato consistency. Place in a large tupperware or bowl and into the refrigerator to let cool.
5. Once cooled, prepare your cakes by adding in an egg, cheddar cheese, chives, and oat flour. This should thicken up the consistency of the mash a little bit.
6. Using a ¼ cup scooper, create a ball in your hand and then mash into a cake.
7. Heat a nonstick pan to medium heat and spray with nonstick cooking spray.
8. Place cakes onto pan (I did three at a time) and let cook for about 2 minutes or until golden brown, covered. Flip cakes and let cook for an additional 2 minutes, covered.
9. Top with nonfat Greek yogurt, jalapeños, cheddar cheese, and a sprinkle of paprika.

• Prep Time: 30 minutes
• Cook Time: 30 minutes