Stokes Purple Sweet Potato Cakes

3.10.17 / Comment


These gorgeous, aromatic Purple Sweet Potato Cakes are nothing short of spectacular! From the rich jewel-toned colors to the sweet and savory flavors, it’s safe to say that your weekly menu just became a lot more interesting. Options are endless with this type of sweet potato, as you can make it sweet or savory depending on the seasonings, which means that these cakes will add a whole new dimension to whatever you choose to eat them with.

Because this type of sweet potato is more dry and dense than the average variety, it takes longer to cook (90-120 minutes), so it’s recommended that you batch cook these and save them for different meals throughout the week. To make things easier, you can pair these cakes with our protein-rich oatmeal for a sweet and tasty breakfast, or serve them alongside our Mushroom Quinoa Skillet as an easy, yet savory, side dish. But, however you choose to enjoy these sweet potato cakes, you’re in for a treat!

Sweet potatoes are well known for their health benefits, and this purple variety is certainly no exception. Thanks to the anthocyanins, the natural pigments in plant foods, these sweet potatoes are rich in color and even have cancer prevention properties (1). Studies have also shown that moderate consumption of anthocyanin products may reduce cardiovascular disease and improve visual functions (2). In addition to cancer prevention, purple sweet potatoes are an excellent source of vitamin C, fiber, and antioxidants, while providing a diabetic friendly low glycemic index. So go ahead and enjoy these tasty roots–we know we do!



Stokes Purple Sweet Potato Cakes
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 2 large Stokes Sweet Potatoes, washed and scrubbed
  • Sweet option:
  • 1 teaspoon sorghum syrup
  • 2 tablespoons almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 teaspoon coconut oil
  • Savory option:
  • 2 tablespoons almond milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon sea salt
  • Pepper, to taste
  • 1 teaspoon coconut oil
  • Equipment:
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  1. Preheat oven to 350 F, and line a baking sheet with parchment paper. Set aside.
  2. Stab the sweet potatoes a few times with a fork, place on baking sheet, and cook for 90 minutes. Check the potatoes at 90 minutes to see if they are soft. If not soft, cook them for an additional 30 minutes.
  3. When done, remove the sweet potatoes from the oven, and cut them open to cool. Once they are cool, scoop the flesh into a bowl.
  4. Add either the sweet or savory ingredients to the sweet potatoes, and mix together until well combined. Divide into 1/2 cup sizes and form cake patties with your (very clean) hands.
  5. Put them on the baking sheet equidistant from each other, and place in the oven for an additional 5-10 minutes, or until a slight browning occurs on the top of the cakes.
  6. Serve as a side dish with yogurt, skyr or fruit.
Serving size: 1/2 cup serving Calories: 70 calories, Fat: 2 grams, Saturated fat: 1.5 grams, Carbohydrates: 15 grams, Sugar: 2.5 grams, Sodium: 155 milligrams, Fiber: 2 grams, Protein: 1 gram, Cholesterol: 0 milligrams
*Refrigerate extra sweet potatoes within two hours of being cooked. They can be refrigerated in a sealed container for 3-5 days. You can freeze these sweet potato cakes in a freezer safe container or bag up to 6 months. [br]*Nutrition information for 1 1/2 cup using sweet option:[br]Calories: 100 Fat: 2.5 grams, Saturated fat: 2 gram Carbohydrates: 18 grams, Sugar: 5 grams, Sodium: 10 milligrams, Fiber: 2.5 grams, Protein 1 grams Cholesterol: 0 milligrams [br]*Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

(1) Lim S, Xu J, Kim J, et al. Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention. Mol Nutr Food Res. 2013 Nov;57(11):1908-17.

(2) Hou DC. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med. 2003 Mar;3(2):149-59.

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