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Cheesy Sweet Potato Patties

Calling all sweet potato lovers! Here’s another fun little way to prepare your sweet potatoes. If you have been following me here on this channel then you know I have a few patty recipes and this is just one more to add to the list. A great combination of flavours with pancetta and cheese, you can’t go wrong. Hope you enjoy!


Recipe by Mark Calaminici | Food Loves Company

Serves 4-6


2 lb sweet potatoes, peeled and cut into small uniformed chunks

100g Pancetta, cut into small cubes

1-2 Garlic cloves, finely chopped

½ small sweet onion, finely chopped

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

150g 2 cheese blend (low moisture mozzarella, coarsely grated. Pecorino Romano, finely grated)

15g Fresh Italian parsley, finely chopped

1 Egg, whisked

50g Regular breadcrumbs or Panko

Canola oil, for frying


1. In a large enough pot, place a steamer basket and fill enough water to just reach just below the basket. Add your sweet potatoes into the steamer basket and bring water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and steam the potatoes until you can pierce a knife through easily. Depending on the size of your potatoes it could take anywhere from 15-25 minutes. Remove the potatoes from the steamer basket and pour out any leftover water. Add the potatoes to a bowl and set aside to cool.

2. In a frying pan over low-medium heat, add pancetta and cook until it starts to render and get crispy. Once cooked, remove to a plate lined with paper towel. Set aside. In the same pan with either the rendered pancetta fat or you can remove and add a little drizzle of extra virgin olive oil, add onions and sauté until softened. Add garlic and season with salt, freshly cracked pepper and chili flakes. Once garlic is tender, remove to a bowl.

3. Mash the potatoes and then add the pancetta, onions, garlic, cheese, parsley, and breadcrumbs. Give a mix and taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind. You can place in the fridge to help firm up so they stay together while frying.

4. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 1-2 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!

Until next time, ciao!


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