Spicy Sweet Potato Cashew Cakes with Cilantro-Lime Cream

Courtesy of: Once Again
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Servings: 12
Total Time:


Not your average latkes. Cashews and cashew butter blend into the sweet potato, ginger and hot sauce for a sweet and spicy finish. The zest from the lime makes the sour cream dip a tangy and refreshing finish. These potato pancakes are perfect as an appetizer, side or even main dish.


  • 4 cups grated sweet potato (about 1 large potato)
  • 1/2 cup chopped cashews
  • 1/2 cup chopped cilantro, divided
  • 2 garlic cloves, peeled and minced
  • 2 inch piece fresh ginger, peeled / grated
  • 2 eggs
  • 1/4 cup Once Again Organic Cashew Butter
  • 2 tbsp Sriracha or hot sauce of choice
  • 1 tsp kosher salt
  • 1/2 cup vegetable oil for frying
  • 1/2 cup sour cream
  • 1 tbsp lime zest


  1. Combine the sweet potatoes, cashews, half of the cilantro, garlic and ginger in a large bowl.
  2. Whisk together the eggs, cashew butter, hot sauce and salt in a separate bowl.
  3. Combine the sweet potato and egg mixtures.
  4. Heat the oil in a sauté pan over medium heat until it shimmers.
  5. While the oil is heating, whisk together the sour cream, remaining chopped cilantro and lime zest to make the Cilantro-Lime Cream. Set aside.
  6. Drop 1/4 cup scoops of the potato mixture into the hot oil. Fry for 2-3 minutes until golden brown, then flip and continue to fry for 2-3 minutes on the other side.
  7. Squeeze a little bit of moisture out of the potatoes before frying, but the mixture should still be wet.
  8. Place the cakes on a paper towel-lined cookie sheet to drain. Sprinkle with salt while still hot.
  9. Serve immediately, topped with a dollop of Cilantro-Lime Cream.