Raspberry Sweet Potato Cakes with Honey Sour Cream


  • 2 Tablespoons butter, divided

  • 2/3 Cup panko breadcrumbs

  • 2 Cups sweet potatoes, cooked and mashed (fresh or frozen, thawed sweet potatoes may be used)

  • 2 Teaspoons finely chopped crystallized ginger

  • 2 Tablespoons milk

  • 1/4 Cup all-pourpose flour

  • 1 Tsp. salt

  • 1 1/2 cups fresh raspberries

  • 1 large egg

  • 1/2 Cup sour cream

  • 1/4 Tsp. ground cinnamon

  • 1 Tsp. honey


  1. Preheat oven to 400°F.

  2. Melt 1 tablespoon butter in a skillet over medium high heat. Add panko bread crumbs and cook, stirring frequently until browned, 1 minute. Melt remaining 1 tablespoon butter. Combine melted butter, sweet potatoes, crystallized ginger, egg, milk, flour and salt in a large bowl. Stir in raspberries.

  3. Form 8 sweet potato cakes each about 3 inches wide, using 1/3-cup measure, then pat gently by hand. (First dampen your hands with water or coat them with non-stick cooking spray.)

  4. Coat all sides in panko crumbs; refrigerate 10 minutes. Transfer cakes to aluminum foil lined pan sprayed with butter flavored cooking spray. Bake 20 minutes.

  5. Meanwhile, combine sour cream, cinnamon and honey in a bowl until blended. Serve with sweet potato cakes.

| Adapted from Driscoll’s