Easy Sweet Potato Patties with Leftover Mashed Sweet Potato
Leftover mashed sweet potatoes are perfect to use for these classic sweet potato patties. When fried up on a cast iron skillet, sweet potato patties are deliciously crispy on the outside while being soft and pillowy on the inside.
This recipe is also great to keep in your back pocket for busy weeks. When preparing a meal with mashed sweet potatoes as a side, all you have to do is prepare a few extra potatoes that night. By just storing the leftovers, you’re already halfway done with this recipe. With a few added ingredients, the same food feels completely new at the next meal.
Why make potato pancakes?
Since this recipe calls for leftover mashed sweet potatoes, these are perfect any time you have extra mashed potatoes to reduce food waste. I’ve found this recipe to be my #1 go-to for after Thanksgiving. Taking any mashed potatoes from a previous meal helps to reinvent the same ingredient to make it feel brand new.
Ingredients For Sweet Potato Patties
Egg in Sweet Potato Patties
Including at least one egg in this recipe is important to help bind all of the ingredients together. Without a well incorporated egg, your potato patties are likely to fall apart while transferring from the preparation area to the skillet. The binding properties of an egg will also help prevent any breakage when cooking.
Flour in Sweet Potato Patties
Flour is a great ingredient to include in mashed potato pancakes. It helps to absorb any extra moisture that would otherwise cause them to fall apart. You can use any kind of flour you would like. I’ve made these successfully with freshly milled, all-purpose and whole wheat flour.
If you want or need to be gluten free, you can substitute the flour for either cornstarch or arrowroot flour. Either option will function very similarly to flour. When using cornstarch or arrowroot flour, you may want to start out with a smaller amount to ensure your mixture doesn’t get too dry.
Seasonings in Sweet Potato Patties
My family loves the flavor of plain mashed potato in our meals because it has such a strong sweet flavor. All that regular sweet potatoes need is some butter and salt. When making patties, keep in mind that the addition of the flour and egg will lessen the overall flavor. Because of this, I recommend adding a little salt and maybe some cinnamon to maintain a vibrant flavor.
How to Store Leftover Potato Patties
While these potatoes are best when eaten fresh, you can store any leftovers for later use. If you’re going to serve them at another meal the same week, you can store them in an airtight container in the fridge.
To store any prepared patties for longer term use, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Ingredients and tools
1 ½ cups Mashed sweet potatoes
1 Egg
½ cup Flour or arrowroot starch
½ tsp Sea Salt – I like to use Redmond Real Salt to add good minerals
1 tsp Cinnamon – optional
2-4 TBSP coconut oil, tallow or lard – for cooking
A cast iron or stainless steel skillet
Metal spatula
Measuring cups and spoons
Two mixing spoons
Directions
Preheat a cast iron skillet on medium heat with some oil, tallow or lard.
Place all ingredients (except the oil) into a medium bowl and mix well.
When your cast iron skillet is preheated, take a heaping spoonful (about 1/4 cup) and place into your hot skillet.
Use a spoon to flatten each scoop into a disk like shape within the pan.
Cook each pancake until golden brown and crisp. Remove each patty from the pan when they’ve reached your desired crispness.
Continue adding scoops of sweet potatoes into the skillet until all are cooked. Add more oil as needed.
After all of your potato pancakes are cooked, serve with your main dish.
Store any leftovers in an airtight storage container in the fridge for 3-4 days.
For longer term storage, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Sweet Potato Patties FAQ:
Why make potato pancakes?
Since this recipe calls for leftover mashed sweet potatoes, these are perfect any time you have extra mashed potatoes to reduce food waste. I’ve found this recipe to be my #1 go-to for after Thanksgiving. Taking any mashed potatoes from a previous meal helps to reinvent the same ingredient to make it feel brand new.
Why Use an Egg in Sweet Potato Patties?
Including at least one egg in this recipe is important to help bind all of the ingredients together. Without a well incorporated egg, your potato patties are likely to fall apart while transferring from the preparation area to the skillet. The binding properties of an egg will also help prevent any breakage when cooking.
Why Use Flour in Sweet Potato Patties?
Flour is a great ingredient to include in mashed potato pancakes. It helps to absorb any extra moisture that would otherwise cause them to fall apart. You can use any kind of flour you would like. I’ve made these successfully with freshly milled, all-purpose and whole wheat flour.
If you want or need to be gluten free, you can substitute the flour for either cornstarch or arrowroot flour. Either option will function very similarly to flour. When using cornstarch or arrowroot flour, you may want to start out with a smaller amount to ensure your mixture doesn’t get too dry.
Seasonings in Sweet Potato Patties
My family loves the flavor of plain mashed potato in our meals because it has such a strong sweet flavor. All that regular sweet potatoes need is some butter and salt. When making patties, keep in mind that the addition of the flour and egg will lessen the overall flavor. Because of this, I recommend adding a little salt and maybe some cinnamon to maintain a good flavor.
How to Store Leftover Potato Patties
While these potatoes are best when eaten fresh, you can store any leftovers for later use. If you’re going to serve them at another meal the same week, you can store them in an airtight container in the fridge.
To store any prepared patties for longer term use, place in an airtight container like a glass container or plastic storage bag. If you use a plastic storage bag, remove as much air as possible. Place in the freezer for up to 6-12 months.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Sweet Potato Patties with Leftover Mashed Sweet Potato
Equipment
- A cast iron or stainless steel skillet
- Metal spatula
- Measuring cups and spoons
- Two mixing spoons
Ingredients
- 1 ½ cups Mashed sweet potatoes
- 1 Egg
- ½ cup Flour or arrowroot starch
- ½ tsp Sea Salt
- 1 tsp Cinnamon – optional
- 2-4 TBSP coconut oil tallow or lard – for cooking
Instructions
- Preheat a cast iron skillet on medium heat with some oil, tallow or lard.
- Place all ingredients (except the oil) into a medium bowl and mix well.
- When your cast iron skillet is preheated, take a heaping spoonful (about 1/4 cup) and place into your hot skillet.
- Use a spoon to flatten each scoop into a disk like shape within the pan.
- Cook each pancake until golden brown and crisp. Remove each patty from the pan when they’ve reached your desired crispness.
- Continue adding scoops of sweet potatoes into the skillet until all are cooked. Add more oil as needed.
- After all of your potato pancakes are cooked, serve with your main dish.
- Store any leftovers in an airtight storage container in the fridge for 3-4 days.
