Sweet Potato Patties with Leftover Mashed Sweet Potato
These sweet potato patties are deliciously crispy on the outside while being soft and pillowy on the inside!
Servings: 6 patties
Calories: 1kcal
Cost: Under $5
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.
Notes
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.