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Ricotta Sweet Potato Cakes

Updated: May 4, 2020

by Nigel Barden & Caroline Marson

These delicious buttery golden potatoes cakes can work in numerous ways. Perfect for nibbles with drinks, or cooked as larger sized patties with a full English breakfast, or as a veggie accompaniment. They freeze well and can be reheated in the oven from frozen.

Serves 5


600g sweet potatoes

1 tsp soy sauce

50g self-raising flour

125g Ricotta (Nigel used Galbani)

50g spring onion, finely chopped

30g red chilli, finely chopped

1 egg

Small bunch coriander, finely chopped

Sea salt and ground black pepper

Vegetable oil for shallow frying 

Herby Dipping Sauce 

100g Greek Yogurt 

60ml olive oil 

30ml lemon juice

1garlic clove, crushed

30ml chopped coriander 

Sea salt and ground black pepper

Dried chilli flakes to garnish


Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes whole in the oven until completely soft (45-60mins), allow to cool. 

Meanwhile, loosely combine all the sauce ingredients, apart from the chilli. Put into a bowl and sprinkle with the red chilli flakes.

Remove the skin from the sweet potatoes and put the flesh in a mixing bowl. Add the rest of the ingredients, except the oil for frying. Mix everything together; do not over mix. The mixture should be sticky; if it’s runny add more flour. 

Heat the oil in a shallow frying pan. For each cake, use two teaspoons to shape and scrape the mixture into the hot oil.  They can also be deep fried. Fry the cakes on a medium heat for 2-3 minutes on each side, or until you get a nice brown crust. They are delicate, so be patient and don’t turn them too much, use a gentle hand and a small spatula when flipping. Drain on kitchen paper and sprinkle with sea salt. 

Serve hot or warm and top with the Herby Dipping Sauce. 

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