These Stuffed Sweet Potato Cakes are grain-free, dairy-free and, as always, paleo and AIP compliant. Stuffed here with a savory beef filling, but are totally customizable and can be made vegan with a different filling.
This post contains affiliate links.
These AIP Stuffed Sweet Potato cakes are fun, filling and delicious! Creamy white sweet potatoes are paired with a flavourful beef filling and topped with a delicious avocado crema.
I’ll be the first to admit that this is a slightly more involved recipe. While it might not be a go-to weeknight meal (check out some of my fave quick meals), these are a fun treat to make on the weekend and to get the kiddies involved in. Who doesn’t enjoying rolling dough? What’s more, because of the sweet and savoury combo these are great for breakfast, lunch or dinner!
Making the Stuffed Sweet Potato Cakes
I’ve separated the recipe notes into how to make the beef filling and how to make the the sweet potato cakes. In reality, these things will likely happen simultaneously, especially if you’re like me and want to save time in the kitchen.
- To begin, peel, chop and boil sweet potatoes.
- As the sweet potatoes boil, make the beef filling.
- Puree the sweet potatoes in a food processor, or mash them using a potato masher. Note that if you aren’t using your sweet potato puree right away the mixture will likely oxidize. This won’t affect the taste, just something to note. Storing the sweet potato puree in the fridge also results in it releasing a bit of moisture so you will likely need more flour than called for in the recipe.
- Combine the sweet potato puree with the cassava flour to make a dough. Roll the dough out between two pieces of parchment paper and then cut circles out of the dough.
- Fill the half the circles of dough with the beef filling and seal the top with remaining circles of dough.
- Cook 8-10 minutes in a hot cast iron pot with olive oil, flipping once and covering the pan halfway through.
Stuffed Sweet Potato Cakes FAQs
Can I use another type of sweet potato in this recipe?
I recommend using Japanese sweet potatoes in this recipe. Japanese Murasaki sweet potatoes have a reddish-purple skin with a white interior. Their texture is a bit dry and their flavour almost nutty. This is important for the purposes of this Stuffed Sweet Potato Cakes recipe and many others like my AIP Sourdough Bread in which I call for white sweet potatoes, because they don’t get as soggy or watery as orange-fleshed sweet potatoes. I do not recommend orange sweet potatoes for this recipe.
Can I substitute the cassava flour?
I haven’t tested any other flours with similar result so can’t say for sure or guarantee results with any flour substitutions.
Can I make the sweet potato puree ahead of time?
Yes, but note that the sweet potatoes will oxidize once out or stored in the fridge. This means they’ll turn a bit green in colour which is not a problem taste-wise, just something to note. The second thing to note is that when allowed to rest (e.g. overnight in the fridge), the sweet potatoes release more moisture and so you will likely need to use more cassava flour than the recipe calls for when putting the dough together.
How do I store these?
These should be stored in a sealed container in the fridge for up to 4 days. I haven’t tried freezing them myself but my guess is that they might be a bit too waterlogged. Do let me know if you’ve had success freezing them!
This recipe will likely make a bit more ground beef filing than is necessary for the stuffed potato cakes. Use your leftover filling in a breakfast hash, eat with a salad or build into a burrito bowl!
YOU MIGHT ALSO ENJOY:
- Sweet Potato, Bacon and Chive Muffins
- AIP Beef Patties
- Sweet Potato and Spinach Ravioli
- Sweet Potato Lasagna
If you loved this recipe, I would appreciate it so much if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print