Sweet Potato Corn Cakes

Sweet Potato Corn Cakes

Sweet and salty and crisp, oh my! These cakes are delicious plain, or with a fried egg on top!


  • 1/2 tsp black pepper to taste
  • 1/8 tsp cayenne
  • 1 cup corn canned or fresh
  • 3 Tbsp cornmeal
  • 1 egg
  • 1/2 tsp garlic powder
  • 4 stalks green onion to taste
  • 1/2 tsp salt to taste
  • 1/2 cup spinach chopped
  • 3 cups sweet potatoes mashed
  • Procedure

  • Combine all ingredients in a bowl, stirring in the corn last. Season to taste.
  • Preheat your skillet on medium heat.
  • Scoop out about 1/4 cup of your corn cake mixture (I found a standard ice cream scooper was perfect) and press it into a thin patty shape, about 1/2
  • Serve warm with Greek yogurt as sour cream and additional green onion!
  • Nutritional Info

    Serving: 1 cake
    yields 16 servings
    Calories: 40

    • 8g Carbs

    • 0g Fat

    • 1g Protein

    Print Friendly, PDF & Email

    Get your FREE Vegetable Smoothies eBook!

    Check your email for your FREE Vegetable Smoothies eBook download!