Crispy fried sweet potato cakes with a soft, fluffy center — a beloved island snack.
Boiled sweet potatoes are mashed and formed into patties with minimal binding, then shallow-fried until golden on the outside while staying soft inside. These humble fritters are eaten for breakfast, as a snack, or as a side dish. Slightly sweet and naturally flavored, they're best enjoyed hot with a pinch of salt.
Serves 4
Boil peeled sweet potato until soft, about 20 minutes. Drain and mash thoroughly while still warm.
Fold in diced onion, beaten egg, and salt until just combined. Don't overmix.
Shape into 8–10 patties about 2 inches across and 3/4 inch thick.
Heat coconut oil in a shallow pan over medium-high heat. Fry patties 3–4 minutes per side until golden brown.
Transfer to paper towels. Serve hot with a sprinkle of salt or a squeeze of lime.
Fresh boiled sweet potato is key — don't use canned.
The mixture should hold together with minimal binder. If too loose, add a tablespoon of flour.
Serve immediately while still warm for the best texture contrast.
Add diced jalapeño for heat
Mix in fresh cilantro or parsley for herbaceous notes
Use brown sugar mixed with cinnamon for a sweet version
Best eaten fresh. Refrigerate up to 2 days; reheat in a hot skillet.
Sweet potatoes are a nutritious, abundant crop across the Pacific islands. These simple fritters are an economical, delicious way to enjoy them.
You can bake at 200°C for 20–25 minutes, but they won't have the crispy exterior of fried fritters.
Not enough egg or overmixing breaks them down. Use the full egg and mix gently until just combined.
Per serving (80g / 2.8 oz) · 4 servings total
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