Sweet Potato Shrimp Cakes with Spicy Mayo

I love these so much. Sweet and salty, with a little heat, these guys are so. darn. GOOD. And with a little slather of spicy mayo on each... just yum.

* I mention it below, but it bears repeating - this recipe doesn't make super firm patties, but it does make super awesome ones. Just take a bit of care when flipping.

* Potato thoughts


        1 pound precooked tiny shrimp

        1 pound sweet potatoes or yams (3 medium sweet potatoes/yams or 2 cups mashed)

        1 bell pepper, half finely diced (for inside patties), half sliced (to top salad greens)

        2 tablespoons onions, finely diced

        2 eggs, beaten

        1 teaspoon ground ginger

        1/2 teaspoon coriander

        1 teaspoon salt

        1/4 teaspoon cayenne pepper (optional)

        Red pepper flakes to top mayo (optional)

        Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        6 cups mixed greens

        For Spicy Mayonnaise

        3/4 cup mayonnaise

        1 tablespoon hot sauce


    1.    Scrub sweet potatoes and poke a few holes in them with a fork

    2.    Put them in a shallow dish and into the oven, without preheating it

    3.    Then heat to 425F and allow to bake for 45 minutes if they are 2-3 inches in diameter. Add 15 minutes for each additional inch in diameter. After the timer goes off allow them to sit in the oven for another 30 minutes as it cools off (instructions source)

    4.    While they're baking, finely dice the onion and bell pepper and whip up the spicy mayo

    5.    When the sweet potatoes are done, and cooled off a bit, peel and mash in a large mixing bowl, then stir in the rest of the ingredients (except red pepper flakes) and thoroughly combine

    6.    Oil skillet and heat to med/low (make sure burners are heated before cooking)

    7.    Scoop slightly less than 1/4 cup (per patty) onto the skillet and use back of spatula to pat down to about 1/2 inch thick

    8.    Cook for 3-4 minutes on each side and serve with a little schmear of spicy mayo, atop a bed of mixed greens and sliced peppers


  • Make sure the skillet isn't too hot, or they may end up burning and sticking without thoroughly cooking
  • These don't make super firm patties so take care when flipping. And if they seem to be falling apart easily, just make them a bit smaller.