Crispy Sweet Potato Cakes with Feta Cream & Sriracha Honey

 Ingredients

For the Sweet Potato Cakes

• 2 cups (300 g) mashed sweet potato (roasted or boiled, cooled)
• 1 large egg
• ¼ cup (30 g) all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp (30 ml) olive oil (for frying)

For the Feta Cream

• ½ cup (75 g) feta cheese, crumbled
• ¼ cup (60 g) plain yogurt (or Greek yogurt for thicker texture)
• 1–2 tbsp milk (to adjust consistency)
• 1 tsp lemon juice
• Optional: 1 small garlic clove, minced

For the Sriracha Honey

• 3 tbsp honey
• 1–2 tsp Sriracha (adjust to spice preference)

 Instructions

1. Prepare the Sweet Potato Mixture

• In a bowl, combine mashed sweet potato, egg, flour, salt, and pepper.
• Mix until a soft dough forms. It should hold shape but still be slightly sticky.
• If too wet, add 1–2 extra tablespoons of flour.

2. Shape the Cakes

• Scoop about 2 tablespoons of mixture and form into small patties (about 5–6 cm wide).
• Place on a plate and chill for 10–15 minutes (helps them firm up and fry better).

3. Fry the Cakes

• Heat olive oil in a non-stick skillet over medium heat.
• Cook cakes for 3–4 minutes per side until golden brown and crispy.
• Transfer to paper towels to drain excess oil.

4. Make the Feta Cream

• Blend or whisk feta, yogurt, lemon juice, and garlic (if using).
• Add milk gradually until smooth and creamy.

5. Make Sriracha Honey

• Stir honey and Sriracha together until well combined.

6. Assemble & Serve

• Plate the warm sweet potato cakes.
• Add a dollop of feta cream on top or on the side.
• Drizzle with Sriracha honey.
• Garnish with herbs (parsley or coriander) if desired.

 Nutrition Information (Approx. per serving — 3 cakes)

• Calories: ~280–320 kcal
• Protein: 8–10 g
• Carbohydrates: 35–40 g
• Fat: 12–15 g
• Fiber: 4–6 g
• Sugar: ~10 g (mostly from honey & sweet potato)

Values vary depending on oil absorption and portion size.

 Q&A / Tips

Can I bake instead of fry?

Yes. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway. They won’t be as crispy but still delicious.

Can I make it gluten-free?

Swap flour with:

• Rice flour
• Chickpea flour
• Oat flour

How do I keep them from falling apart?

• Make sure mashed sweet potatoes are not too watery
• Chill before frying
• Don’t flip too early—let a crust form first

Can I make ahead?

Yes:

• Shape patties and refrigerate up to 24 hours
• Or freeze (uncooked or cooked) for up to 2 months

What can I use instead of feta?

• Cream cheese (milder)
• Labneh
• Goat cheese (tangier)

How spicy is the Sriracha honey?

Mild to medium. Adjust by:

• Adding more honey (milder)
• Adding more Sriracha (spicier)

Serving ideas

• As an appetizer with dipping sauces
• In a wrap with greens and pickles
• With a fried egg on top for brunch

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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