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+ servings
sweet potato cakes with asian slaw
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4.70 from 13 votes

Sweet Potato Cakes

Sweet potato cakes are baked, oil-free, gluten-free, and delicious. Loaded with vegetables and Asian spices, these little sweet potato cakes will tempt your tastebuds. Served with Asian coleslaw and roasted asparagus, you'll love this combination of flavors.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entrees
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 232kcal


  • 3 sweet potatoes peeled and cut into equal-sized pieces (or approx. 5 cups sweet potatoes)
  • ½ cup chickpea flour
  • 1 red bell pepper diced
  • 1 white onion diced
  • 2 cloves garlic minced
  • 1 Tablespoon lemongrass stalks removed, and center chopped finely
  • 1 Tablespoon fresh ginger grated
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons red chili paste


  • Peel sweet potatoes and cut them into equal-sized pieces
  • Add sweet potatoes to a large pot and cover with water; add 1 teaspoon salt
  • Bring water with sweet potatoes to a boil; cover and reduce heat to low
  • Cook for 20 minutes
  • In the meantime, saute garlic and onions until onions are translucent.
  • Now, add red pepper, lemongrass, chili paste, and spices
  • Stir and cook until red peppers are cooked down
  • Add vegetable broth to avoid sticking
  • Drain sweet potatoes and allow sweet potatoes to cool slightly
  • Place cooked sweet potatoes in a food processor using the large blade
  • Pulse until sweet potatoes are pureed
  • Then, add ½ cup chickpea flour and blend again until the flour and sweet potatoes are combined.
  • Using a large bowl, add sweet potato/four mixture and add onion and red bell pepper mixture.
  • Stir to combine.
  • Cover mixture and place in a refrigerator for at least an hour or longer.

Baking Instructions

  • Preheat oven to 350 degrees.
  • Using a burger press or your hands, form sweet potato cakes and place them on a baking sheet lined with parchment paper or a silicone baking mat.
  • Cook for 30 minutes.

Air Frying Option

  • Preheat the air frier to 350 degrees
  • Using a burger press or your hands, form sweet potato cakes and place them in the base of the air fryer, or on an air frying pan.
  • Cook for 15 minutes.
  • If batch cooking, preheat an oven to 325 degrees and prepare a baking sheet to keep the cooked sweet potatoes warm while cooking the remaining batches.
  • Serve with Asian coleslaw, salad, rice, or vegetable of choice.


  • This recipe works best if you peel the potatoes. 
  • Regardless if you roast or boil the potatoes, wait until they are cool before adding them to the food processor. 
  • If you don't have a food processor, mash the potatoes with a masher or a fork.
  • You can make the sweet potato mixture a day or two ahead if meal prepping. 
  • The potato cakes can be frozen before they are cooked or after. 
  • I served sweet potato cakes with Asian coleslaw and roasted asparagus and drizzled everything with Thai peanut dressing.
  • For a nut-free option, try carrot ginger dressing. Another great option is citrus dressing.


Calories: 232kcal | Carbohydrates: 49g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 107mg | Potassium: 842mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24998IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg