Sweet potatoes, cheese, and a smoky yogurt dip!? When I first found this recipe I thought it was too good to be true. To make these delicious sweet potato cakes you need 2 sweet potatoes (this made approximately 18 cakes), ½ cup liquid egg whites, 1 cup shredded Parmesan cheese, ½ teaspoon rosemary, and ¼ teaspoon of pepper. For the smoky yogurt dip you need 1 cup plain Greek yogurt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon cumin.
potato-cake-ingredients
Preheat the oven to 425 degrees. To begin, grate the sweet potatoes over a large bowl (this is a great arm work out and I promise it’s worth it!). Using your hands, squeeze the grated potatoes over the sink. This will remove moisture and allow the potatoes to crisp in the oven (who doesn’t love crispy potatoes?!). When done, return the potatoes to the bowl.
potato-cakes-potatoes
Add in 1 cup shredded Parmesan, ½ cup liquid egg whites, ½ teaspoon rosemary, and ¼ teaspoon of pepper. Mix together using your hands until combined.
potato-cakes-cheese
Line a baking sheet with parchment paper. Using an ice cream scooper, press the potatoes into thin cakes onto the parchment. Bake in the oven for approximately 25 to 30 minutes, or until the cakes are crispy around the edges.
baked-potato-cakes
While the potatoes are baking combine 1 cup plain Greek yogurt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon cumin. Mix together until combined. Remove the sweet potato cakes from the oven and let cool for 1-2 minutes. Serve with the smoky yogurt dip and enjoy!
smokey-yogurt-dip-potato-cakes