Golden Sweet Potato Cakes with Sun-Dried Tomato Feta Cream and Sriracha Honey
Crispy on the outside, tender and sweet on the inside — these golden sweet potato cakes with sun-dried tomato feta cream and sriracha honey deliver the perfect balance of savory, tangy, creamy, and spicy in every bite. Ready in 35 minutes and guaranteed to impress.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 10 to 12 cakes (4 servings)
- Category: Appetizer / Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
2 large sweet potatoes, peeled and grated (about 3 cups)
3 tablespoons all-purpose flour (or oat flour for gluten-free)
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
3 to 4 tablespoons olive oil, for frying
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For the Sun-Dried Tomato Feta Cream:
100g feta cheese, crumbled
4 to 5 sun-dried tomatoes in oil, drained
2 tablespoons cream cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon garlic powder
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For the Sriracha Honey:
2 tablespoons honey
1 to 2 teaspoons sriracha (adjust to taste)
Instructions
1. Peel and grate the sweet potatoes using the large holes of a box grater. Transfer to a clean kitchen towel and squeeze out as much moisture as possible — this step is essential for crispy cakes.
2. In a large bowl, combine the drained grated sweet potato, flour, egg, minced garlic, salt, black pepper, and smoked paprika. Mix until a sticky batter forms.
3. Scoop about 2 tablespoons of batter per cake and flatten into rounds roughly 1 cm thick. You should get 10 to 12 cakes.
4. Heat 2 tablespoons of olive oil in a large non-stick or cast iron skillet over medium-high heat. Once the oil shimmers, add the cakes in a single layer without crowding the pan.
5. Cook for 3 to 4 minutes per side without moving them, until deeply golden and crisp. Transfer to a paper towel-lined plate. Cook in batches, adding more oil as needed.
6. While the cakes cook, make the feta cream: blend the feta, sun-dried tomatoes, cream cheese, lemon juice, olive oil, and garlic powder in a small food processor until smooth. Taste and adjust seasoning.
7. Make the sriracha honey: stir together the honey and sriracha in a small bowl. Warm briefly if the honey is thick.
8. Arrange the warm golden sweet potato cakes on a serving plate. Spoon the sun-dried tomato feta cream over each cake, then drizzle generously with the sriracha honey. Serve immediately.
Notes
Squeeze the grated sweet potato as firmly as possible — excess moisture is the main reason cakes fall apart or turn soggy.
Do not move the cakes in the pan for the first 3 minutes. Let the crust fully form before flipping.
Cook in batches to keep the oil temperature high and ensure a proper sear rather than steaming.
The feta cream can be made up to 3 days ahead and stored in an airtight container in the fridge.
Warm the honey for 20 seconds before drizzling to make it flow more easily.
For a gluten-free version, substitute the flour with oat flour or chickpea flour — both bind well.
For a dairy-free version, use vegan feta and replace the cream cheese with a spoonful of soaked cashew cream.