Got some sweet potatoes lying around? These Spiced Root Vegetable Cakes can come together in just 20 minutes with a handful of ingredients.

No sweet potatoes? Try butternut squash or carrots. The recipe also works well with a combination of all three.

You can substitute 1 tsp. chili powder or curry powder for the paprika and coriander.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Serves: 4


  • 2 eggs
  • 4 cups grated sweet potato or yam
  • 1 small red onion, thinly sliced
  • ¼ cup whole wheat flour
  • ¼ tsp. kosher salt
  • ½ tsp. hot or smoked paprika
  • ½ tsp. ground coriander or cumin
  • 2 Tbs. + 2 Tbs. extra-virgin olive oil


  1. Place a large rimmed baking pan in the oven and heat to 275°F.
  2. In a large bowl, whisk the eggs. Stir in the sweet potato and onion.
  3. In a small bowl, mix together the flour, salt, and spices. Stir into the sweet potato mixture. Mix well to evenly coat the vegetables.
  4. In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until well browned, 3-5 minutes. Gently flip and cook until well browned on the other side, about 3-5 minutes more. Remove from the pan and keep warm in the oven.
  5. Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining sweet potato mixture to form 6 more pancakes.

Nutrition Information

Per serving (3 pancakes):

  • Calories: 340
  • Total fat: 16 g
  • Sat fat: 2.5 g
  • Carbs: 42 g
  • Fiber: 6 g
  • Total sugar: 8 g
  • Added sugar: 0 g
  • Protein: 7 g
  • Sodium: 250 mg

Photo: Kate Sherwood/CSPI.