Sweet Potato Cakes with Maple Sage Yogurt


If you put a white potato and a sweet potato in front of me, I will choose the sweet potato. Every. Single. Time. In any form. Not because they’re healthier (which they are), but because they are packed with so much more flavor. I can eat a sweet potato with absolutely no adornment at all and be perfectly happy. But plain white potatoes always make me feel like something is lacking: ketchup! cheese! lots and lots of garlic! Sweet potatoes are where the flavor’s at. White potatoes are vehicles for other fun stuff.

I’m especially in love with this sweet potato cake recipe because it keeps the simplicity of the sweet potato, but adds just a touch of maple and a super light yogurt dipping sauce. Heavenly. And it makes me happy fall was invented.

Sweet Potato Cakes with Maple Sage Yogurt (makes about 24 cakes):
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  • 2 lb. sweet potato
  • 2 T butter
  • 2 t maple syrup
  • 2 t milk
  • 1/8 C flour
  • 2 T olive oil
  • 1 batch maple sage yogurt (see recipe below)


Start by boiling the sweet potatoes since it can take a while. But then move right on to making the yogurt so you can chill it a bit and the flavors can all meld together.

Just put your potatoes in a large pot, cover with water, and let water boil. Reduce the water to a simmer, cover, and wait about 20-30 minutes, until the potatoes can easily be pierced with a knife.


Maple Sage Yogurt (makes about 1 cup):

  • 6 o.z non-fat greek yogurt
  • 1.5 t maple syrup
  • 1 t finely chopped sage


While you’re waiting for the sweet potatoes to be done, you can mix the yogurt together. It’s super quick and easy! Just combine the yogurt, 1.5 t maple syrup, and 1 t finely chopped stage. Mix well and put yogurt in fridge.


Here’s another one of those photos that will be going in the book I will someday publish called “kitchen aftermath.” It’s going to be a compilation of photos of beautiful messes in the kitchen.


When your potatoes are done, drain them and let them cool for about 5 minutes. Remove skins (they should come off easily).


Add in butter, 2 t maple syrup, and milk. And mash with a potato masher.


Sprinkle mashed potatoes with the flour (this will help hold the cakes together a bit more) and form small cakes using your hands.

Put 1 T olive oil in a sauté pan over medium heat and place cakes in pan. Let cook about 1-2 minutes on each side, until golden brown. Continue until all sweet potato is gone, using more olive oil as needed.


Place sweet potato cakes on a plate and add a dollop of yogurt on top.


The only thing better than mashed sweet potatoes is probably these sweet potato cakes. They were incredibly light, but packed with flavor.


The yogurt was wonderful because it encapsulated the sagey flavor of fall without intimidating. And it offered a light sweetness without overpowering the tanginess. It complimented the sweet potato really well with its light tang and corresponding maple touch. In fact, I would probably eat the yogurt by the spoonful without any potato involved.


Technically, this would make a very wonderful side dish or appetizer.. But let’s be honest, I’m all about making sweet potato cakes into a meal. Which is exactly what I did.

Do you have a potato preference or are you an equal opportunity potato-ist?


15 Responses to "Sweet Potato Cakes with Maple Sage Yogurt"

  1. Erica says:

    Looks so beautiful platted up! I always reach for a sweet potato, while my husband prefers a white potato

  2. Michelle says:

    I’m with you – sweet potato all the way! P.S. Great to see you last night! xo

  3. I totally agree, sweet >white potatoes every single time! It’s awesome these cakes stick together with so little flour and no breadcrumbs. Trying this!

  4. Shannon says:

    i am equal opportunity, BUT given the choice sweet potato, please 🙂

  5. Erin says:

    I just got into sweet potatoes a few years ago. For some reason they weirded me out. I love adding beans over the sweet potato to get that savory flavor. The idea of sage yogurt is enough to make me swoon though. Lovely combo!

  6. Hehe, I don’t think fall was exactly invented but yeah, it’s pretty awesome. Adam doesn’t like any of the traditional fall foods so I’m looking forward to having more time to make fun fall lunches, just for me 🙂

  7. Amy says:

    I too love sweet potatoes! I am going to make this recipe for tailgating at the Pats game we’re going to next weekend. People keep making fun of me cause I’m not making your “typical” tailgating food, but I don’t care, I would rather have fun with it and surprise people with some delicious treats while someone else mans the grill 🙂

  8. Lauren says:

    I couldn’t agree more about the superiority of sweet potatoes over white spuds! These look delicious =).

  9. Sharon says:

    Sweet potatoes are my favorite too. These cakes look absolutely delicious. Made even smaller they would make a fabulous appetizer. Your photography continues to amaze me…Great Job, as usual!

  10. Reeni says:

    I head right for the sweet potatoes too! These look incredibly yummy! Love your yogurt topping.

  11. Megan says:

    That first picture is amazing!

    Whether I want a sweet potato or regular potato depends on my mood. I love them both but crave them in different situations!

  12. Susan says:

    I am right there with you choosing the sweet potato over the regular. Sometimes, when I make oven roasted potatoes I’ll add a sweet potato to get my fix. My husband picks them out – silly man.

    This sounds like a great recipe!

  13. Jenni @ DashofLove says:

    OMG woman – this looks amazing. I love potato cakes – and like you, I would choose a sweet potato over a regular potato any day. How have I not thought to combine these two loves into this amazing dish??? Thanks for being smarter than me. Can’t wait to try! xoxo

  14. Jaime says:

    yum! I’ll have to try this one..it’s right up my alley 🙂 I prefer sweet potatoes but love both!

  15. Morgan says:

    A wonderful and delicious dish

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