This recipe calls for boiling the sweet potatoes, however, you can certainly use left-over, baked sweet potatoes – simply scoop out the flesh, combine, and microwave for a minute or two. Start the recipe at step #2. A big plus is these potato cakes can be put together a couple of days ahead of time, then cooked right before dinner. Enjoy!
Smashed Sweet Potato Cakes
Servings: 10
Ingredients
- 4 large sweet potatoes peeled and cut into large cubes
- 3 Tbsp butter divided
- 1/2 cup whole milk
- 1 ½ tsp kosher salt
- 1 tsp fresh ground pepper
- 1 Tbsp honey
- 1/2 cup pecans toasted and chopped
Instructions
- Put peeled and cut potatoes into a pot of boiling, salted water. Boil and until soft - about 20 minutes. Drain.
- Add 2 Tbsp butter, milk, salt, pepper, and honey. Mash until well combined.
- Fold in pecans.
- Put ingredients into a bowl and refrigerate for about an hour.
- Form potatoes into small patties and keep refrigerated until ready to use (up to 2 days).
- Take out of refrigerator about an hour before cooking to come to room temperature.
- Melt 1 Tbsp butter in a saute pan and add patties.
- Cook patties 3-4 minutes per side.
