Sweet Potato Corn Cake

Sweet Potato Corn Cake

Servings: 10
Recipe adapted from www.epicurious.com

3 lbs. sweet potatoes

1 cup fresh sweet corn, cut from the cob

1/2 tsp chili powder

1 tsp cumin

1 tsp salt

1 large egg

⅓ cup yellow cornmeal

1 cup plain breadcrumbs


  1. Preheat oven to 400F. With a fork, pierce sweet potato. Wrap sweet potatoes in aluminum foil and bake until tender, 45 minutes to an hour.
  2. Allow sweet potatoes to cool and then scoop the flesh out into a large bowl.
  3. Add remaining ingredients and stir until combined.
  4. Cover mixture and refrigerate up to 30 minutes.
  5. Take out of refrigerator, shape into small patties and place on baking sheet. Bake at 400F for 15-20 minutes, or until lightly brown.


Nutrition Facts: Calories 240, Total Fat 1.7g, Saturated Fat 0g, Cholesterol 19mg, Sodium 336mg, Potassium 1198mg, Total Carbohydrates 51g, Fiber 7g, Protein 5g.