Stuffed Sweet Potato Cakes (Paleo, AIP)

Welcome to the Best Stuffed Sweet Potato Cakes recipe that not only satisfies your taste buds but also aligns with your dietary preferences. This easy, paleo, and AIP-friendly treat is packed with nourishing ingredients. Within the first bite, you’ll discover why these sweet potato cakes are beloved for their flavor and simplicity. Whether you’re a seasoned cook or a beginner looking for an easy stuffed sweet potato option, this recipe is your go-to. Indulge in this classic yet easy-to-make dish and enjoy it as a perfect snack or side.

Why You’ll Love This Stuffed Sweet Potato Cakes Recipe

• Only 60 minutes to make!
• Perfect for meal prep – Easy stuffed sweet potato cakes for beginners
• Best way to enjoy sweet potatoes while keeping it healthy and AIP compliant
• Deliciously crispy on the outside, soft and flavorful on the inside
• Ideal for a healthy and satisfying paleo breakfast
  

  Ingredients for Stuffed Sweet Potato Cakes

• 2 medium sweet potatoes: Essential for the base of the recipe
• 1/2 cup coconut flour: The best flour for maintaining a gluten-free and grain-free option
• 1/4 teaspoon sea salt: Enhances flavor while keeping it healthy
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup chopped fresh herbs (such as parsley or cilantro): Adds a fresh and aromatic touch
• Coconut oil for frying: Keeps it paleo-friendly and adds a subtle coconut flavor

  Dietary swaps:
  For a nut-free option, ensure the coconut flour is not processed in a facility that handles nuts. If you want to add a little protein, consider mixing in some finely chopped spinach or kale.

  How to Make Stuffed Sweet Potato Cakes – Step by Step

   

  Step 1: Prepare the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato with a fork several times.
• Place the sweet potatoes on a baking sheet and bake for about 45 minutes or until they are soft and cooked through.
  

  Step 2: Make the Sweet Potato Mixture

• Allow the sweet potatoes to cool slightly before peeling the skin off.
• In a mixing bowl, mash the sweet potato flesh until smooth.
• Add the coconut flour, sea salt, garlic powder, onion powder, and fresh herbs to the mashed sweet potatoes. Mix until well combined.
  

  Step 3: Form and Fry the Cakes

• Using your hands, form the mixture into small patties or cakes, roughly 1/2 inch thick.
• Heat a skillet over medium heat and add a little coconut oil for frying.
• Fry the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
• Remove the cakes from the skillet and place them on paper towels to absorb excess oil.

  Cooking Tips:
  For extra crispy texture, bake the patties for an additional 5 minutes after frying.
  Make sure the skillet is hot enough before adding the cakes to prevent sticking.

  

  Pro Tips for Making the Best Stuffed Sweet Potato Cakes

• Can I make Stuffed Sweet Potato Cakes ahead of time? Yes, you can prepare and form the patties in advance and refrigerate them for up to 24 hours before frying.
• What is the secret to the best Stuffed Sweet Potato Cakes? The key is to ensure the sweet potatoes are evenly baked and properly mashed to create a smooth texture.
  

  Best Ways to Serve Stuffed Sweet Potato Cakes

• Pair with our Easy Avocado Dip Recipe for a refreshing complement.
• Serve with a side salad for a light and healthy meal.
• Enjoy alongside a bowl of soup or as a breakfast treat with some eggs.

  The best way to serve Stuffed Sweet Potato Cakes is with a dollop of coconut yogurt or a sprinkle of fresh herbs for added flavor.

  Nutritional Information for Stuffed Sweet Potato Cakes

• Calories: 250 kcal
• Carbs: 45g
• Protein: 4g
• Fat: 8g
• Fiber: 6g
• Sugars: 5g

  Note: Nutritional values are approximate and can vary based on ingredient sources.

  Storage & Leftovers

• How long do Stuffed Sweet Potato Cakes last in the fridge? They can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I freeze Stuffed Sweet Potato Cakes? Yes, they freeze well. Lay them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
• Best reheating method: Reheat in a skillet over medium heat until warmed through or bake in the oven at 350°F for 10 minutes.
  

  4 FAQs for Stuffed Sweet Potato Cakes

  1. Can I freeze Stuffed Sweet Potato Cakes?
     Yes, they can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
  2. What can I use instead of coconut flour in Stuffed Sweet Potato Cakes?
     Almond flour can be used as a substitute for coconut flour for a different texture.
  3. How can I make the sweet potato cakes crispy without frying?
     Bake them in a preheated oven at 400°F for an additional 5-10 minutes after forming to achieve extra crispiness.
  4. Are these sweet potato cakes vegan-friendly?
     Yes, this recipe is vegan, as it doesn’t contain any animal products.

     Related Recipes for Stuffed Sweet Potato Cakes

• Scallion Chicken Recipe – Easy & Delicious Dinner Idea
• Cheesy Beef and Noodles Skillet – Easy Family Dinner
• Cheesy Beef and Potato Casserole – Easy Dinner Recipe
•