Description

Crispy parmesan-crusted sweet potato cakes layered with whipped feta cream and drizzled with spicy-sweet sriracha honey—a viral-worthy 30-minute appetizer or side dish!

Ingredients

2 large sweet potatoes, peeled and cubed

½ cup (60 g) flour

¼ cup (30 g) grated parmesan cheese

1 egg

½ tsp garlic powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

2 tbsp (30 ml) olive oil (for frying)

¾ cup (120 g) feta cheese

¼ cup (60 g) Greek yogurt

1 tbsp (15 ml) olive oil (for feta cream)

1 tsp lemon juice

2 tbsp (30 ml) honey

1–2 tsp sriracha (adjust to taste)

Fresh parsley or chives, chopped, to garnish

Extra chili flakes, to garnish

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Instructions

1. Boil the cubed sweet potatoes in salted water for 10–12 minutes until fork-tender. Drain well and let steam-dry for 3–4 minutes.

2. Mash the sweet potatoes in a large mixing bowl until smooth.

3. Add flour, grated parmesan, egg, garlic powder, paprika, salt, and black pepper. Mix until a thick, sticky dough forms.

4. Using slightly damp hands, scoop about ¼ cup of mixture and shape into flat round cakes about ½ inch thick. You should have 6–8 cakes.

5. Heat olive oil in a non-stick skillet over medium heat. Pan-fry the sweet potato cakes for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel–lined plate.

6. In a small blender or food processor, blend the feta cheese, Greek yogurt, olive oil, and lemon juice for 30–60 seconds until smooth and fluffy.

7. In a small bowl, whisk together honey and sriracha until combined.

8. Stack 2–3 sweet potato cakes on each plate. Generously dollop whipped feta cream between layers and on top.

9. Drizzle sriracha honey beautifully over the stack, letting it pool around the base.

10. Garnish with fresh parsley or chives and a sprinkle of extra chili flakes. Serve immediately.

Notes

Drain and steam-dry the boiled sweet potatoes well to keep cakes crispy.

Use freshly grated parmesan—pre-shredded won’t bind or melt the same.

Don’t overcrowd the pan; cook in batches for the crispiest results.

Slightly damp hands make shaping the cakes much easier.

Swap regular flour for chickpea or gluten-free flour for a GF version.

Great for meal prep—reheat in the air fryer or oven for crispy leftovers.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Appetizer / Side Dish
Method: Pan-Frying
Cuisine: Mediterranean-inspired