Boiling sweet potatoes: wash, peel and cut sweet potatoes into about 1-inch chunks. Add cut sweet potato pieces into a pot and fill it with water, enough to cover them completely.
Add some salt to water, bring water to boil over medium-high heat and lower the heat to medium. Cook until butter knife easily goes through the potatoes. Drain all the water and add sweet potatoes into the mixing bowl.
Sweet Potato Cakes:
Mash sweet potatoes in a mixing bowl until smooth.
Add green onions, cilantro, sour cream, egg, bread crumbs, pressed garlic, salt, pepper, and mix well.
Preheat a cooking pan over medium heat and add some cooking oil.
Use a cookie scoop to get even amounts of the mixture. Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.
Notes
*Mixture too thin? After you’ve mixed the sweet potato cake batter and it looks a little thin, you can simply add a little more bread crumbs. I recommend starting small, add about 1/4 cup and mix to see if it’s thick enough. If not, add a couple of tablespoons more and mix.
Gluten Free: To make them gluten free, simply substitute gluten-free bread crumbs instead of regular ones. All of the other ingredients are already naturally gluten-free
Baking sweet potatoes: Wash them well, poke a couple of holes with a knife, wrap in foil and bake at 400°F until soft (45-60 minutes). Bake time will depend on how large your sweet potatoes are. If you get smaller ones, you can significantly decrease cooking time. Once cooked, cool until easy to handle and scoop the cooked potato out of the skin and into a bowl.