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Paleo Sweet Potato Cakes are the best leftover turkey or chicken recipe after thanksgiving. Healthy and easy mashed sweet potato cakes or patties will become your go-to recipe after thanksgiving!
Golden Delicious Paleo Sweet Potato Cakes
Thanksgiving is one of my favorite holidays because the weather usually is much cooler (I like colder weather 🙂 and it also means Christmas is just a few weeks away! There’s a cheerful and cozy feeling in the air as soon as November comes.
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Last year this time, I shared a thanksgiving leftover (AKA day after thanksgiving recipe) – Paleo Creamy Chicken or Turkey Kale Soup. So many of you have tried that recipe and have said it’s one of your favorite go-to winter comfort food. I’m so happy to hear that. :))
So for this year, what would go well with that creamy chicken kale soup? I thought of a mini savory cake recipe made with cooked and mashed sweet potato plus finely chopped turkey or chicken and nutritional yeast will bring boring holiday leftovers a brand new life!
These Paleo Sweet Potato Cakes look so cute, almost like arepa shape. The outer tier is golden brown crispy yet the inside is super soft and moist. It’s a wonderful way to use up cooked turkey or chicken and mashed potatoes! How neat!
How much flour should you use to make sweet potato cakes?
Sweet potatoes or yams come in different moisture level. For example, Japanese yams tend of have a fender recite than jewel or garnet yams. Also if you whip the potatoes with milk, the consistency will be even more watery. Adjust the amount of flour in the recipe below based on your mashed potatoes. It should feel moist but not too wet to form round disk shape.
I’m not a fan of cranberry sauce. There I said it 🙂 It’s often too sour it too sweet to my taste. Be that as it may, my friend Michelle at NomNomPaleo has a wonderful Cranberry-cherry sauce I highly recommend you use that as a dipping sauce if you don’t already have a sauce ready at home.
So my dear readers, these Paleo Sweet Potato Cakes are
Super easy to make
Gorgeous looking
Cheesy, sweet, yummy
And they make the best thanksgiving leftover recipe!
If you give these Paleo Sweet Potato Cakes a try, be sure to rate the recipe and leave a comment below. Also hit that social share buttons and pin to as many boards as you like. It’ll help me and my blog tremendously. Every little share helps! Thanks in advance and wish you a very happy holiday season! Xoxo
Paleo Sweet Potato Cakes
Video
Ingredients
- 1.5 cups cooked turkey or chicken finely grind/chopped
- 2 cups mashed sweet potato or potato
- ½ cup chopped scallions
- 3 tbsp nutritional yeast
- ½ tsp coarse salt or to taste
- 1 large egg
- 3 tbsp cassava flour , see notes
- ¼ tsp pepper or to taste
- Avocado oil or ghee
Instructions
- Finely chop/pulse cooked turkey or chicken in a food processor until they are very finely chopped.
- Combine turkey with mashed sweet potatoes, scallions, nutritional yeast, and salt. Taste a small bite to adjust salt seasoning before adding an egg.
- Use your hands to mix them well and sprinkle with 3 tbsp cassava flour to make the potato mixture less sticky or wet (see notes). The potato mixture should still feel moist but not too wet to form shape.
- Use a ¼ cup to form about 10 sweet potato balls and carefully press the balls between the palms of your hands to slightly flatten them into roughly ½ -inch thick discs. Use your hands to gently patting along and smooth out the edges.
- Preheat a large nonstick skillet (or well greased cast iron) with 2 tbsp oil. Pan fry the cakes over medium to medium-low heat for about 3 minutes per side until both sides are golden brown. Do this in separate batch so to not overcrowd the skillet. Add more oil if necessary.
- Serve hot or in room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Also Check out my paleo salmon cakes, Asian Chicken Cabbage Salad, Paleo Beef with Broccoli, Taiwanese popcorn chicken, popcorn meatballs, Baked sweet potatoes with miso butter, and Chinese Mongolian Beef !
Find more easy Thanksgiving recipes here.
I am so confused as to how you only got 10 1/4 cup portions with this recipe. Even with only the turkey and sweet potatoes is around 12-14 portions, and that is before any other ingredients 🤨
Not dissing the recipe itself. I haven’t cooked them yet and looks quite delicious. But I did start measuring 1/4 cup portions and it was obviously more than 10.
Hi Megan, hmm…I measure them with a 1/4 cup to form the patties. If yours turn out more than 10 patties…the more patties the merrier in this case? 😀
Very true! They came out super delicious! Especially covered in gravy leftover from Thanksgiving!
Oh wow YUM! Great idea!
This recipe was AWESOME, EASY and FILLING.Thank You
Thank you!
This was pretty easy and a great way to use leftovers. I used a few substitutes based on what I had on hand and dietary restrictions. Ham for turkey, pecorino Toscano for nutritional yeast, and almond flour for cassava flour; no eggs. Fried in avocado oil, served with fried fuyu persimmons, avocado slices and micro greens. Accompanied by a holiday spritzer- Prosecco, apple cranberry cider with pomegranate arils. Quite tasty and filling!
That sounds amazing!!
Looks wonderful, I look forward to making this recipe! Do you know if there’s an ingredient I could use to substitute the egg?
Hi Gaby, thank you ! I would adjust the cassava flour quantity first and see if you can form the cake shape without using an egg. Alternatively you can also use Bob’s red mill egg replacer or an chia egg. 🙂
These look incredible, and I just love creative ideas for leftovers like this!
What a great recipe and a great way to repurpose leftovers! These sweet potato cakes look delicious.
This is a nice healthy and hearty cake. Leftovers always make the best dish. I love sweet potatoes. Thank you for the idea.
These look SO good! Crispy, and golden brown yum.
These sweet potato cakes look delicious! And I just love the addition of green onions… I can not wait to try this recipe, thanks!!
Yay, I have enough leftovers to make these! Brilliant recipe 🙂
Thank you, Stacey!