Sweet Potato Cakes

By Yankee Magazine

Nov 27 2007

Sweet Potato Cakes are a welcome change from the usual mashed sweet potatoes.


Serves 4.


2 cups cooked, mashed sweet potatoes (press down in measuring cup to be sure you have the full amount, otherwise cakes will be too soft)
1/2 cup chopped walnuts
3 tablespoons butter
1/2 teaspoon salt
2 tablespoons hot milk
1/2 cup flour
2 tablespoons butter


Combine first 5 ingredients and beat until well blended. Take small amounts of mixture in the palm of your hand and shape into patties, the same way you would make hamburgers. Roll in flour and brown in butter over low heat. Turn and brown other side. If necessary, cakes can be kept warm in 250 degrees F oven.