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Spiced sweet potato cakes

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Seafood free
  • Shellfish free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • 1 serve veg or fruit

Coles Cooking Club member Nakita Fernandes shares her recipe for sweet potato cakes - make them for Diwali celebrations or a dinner party. 

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  • Serves8
  • Cook time1 hour 5 minutes
  • Prep time25 minutes, + cooling and 20 mins chilling time
Spiced sweet potato cakes


  • 500g gold sweet potato
  • 1 large washed potato
  • 5cm-piece ginger, peeled, finely grated
  • 2 long green chillies, finely chopped (optional)
  • 1/4 cup finely chopped coriander
  • 1/4 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tbs cornflour
  • 200g panko breadcrumbs
  • Vegetable oil, to shallow-fry
  • Greek-style yoghurt, to serve
  • Sliced long green chilli, to serve (optional)
  • Mint leaves, to serve

Nutritional information

Per Serve: Energy: 1372kJ/328 Cals (16%), Protein: 4g (8%), Fat: 18g (26%), Sat Fat: 3g (13%), Carb: 38g (12%), Sugar: 5g (6%), Dietary Fibre: 3g (10%), Sodium: 157mg (8%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Use a fork to prick sweet potato all over. Bake for 40-45 mins or until tender. Set aside to cool. Cut in half. Use a spoon to scoop out the flesh and place in a large bowl. Discard the skin.

  2. Step 2

    Meanwhile, cook the potato in a small saucepan of boiling water for 15 mins or until tender. Set aside to cool. Peel skin and discard.

  3. Step 3

    Add potato to sweet potato and use a fork to coarsely mash until combined. Stir in the ginger, green chilli, if using, coriander, chilli powder, cumin and garam masala. Season. Stir in the cornflour. Divide the mixture into 8 portions and shape each portion into 5cm-diameter patties. Place the breadcrumbs on a plate. Dip patties in breadcrumbs to evenly coat, pressing lightly. Transfer to a baking tray and place in the fridge for 20 mins to chill.

  4. Step 4

    Add enough oil to a large frying pan to come 1cm up the side of pan. Place over medium heat. Add patties, in batches, and cook for 4 mins each side or until golden. Transfer to a plate lined with paper towel.

  5. Step 5

    Transfer cakes to a serving platter. Serve with yoghurt, sliced green chilli, if using, and mint leaves.

Recipe tip

Use it up:
Store leftover garam masala in an airtight container in the pantry. Use it to make our mouth-watering Lentil Dhal.