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Smokey Sweet Potato Cakes with Corn-Cilantro Salsa

Smokey Sweet Potato Cakes with Corn-Cilantro Salsa

By Chef Katie Mae

Makes 4 servings (about 12 cakes) |Ready in 35 minutes | Stores 6 days in fridge



  • ½ onion, chopped
  • 2 cups collard greens, sliced
  • 1 cup cooked sweet potato
  • 1½ cups cooked black-eyed peas (15-oz can drained and rinsed)
  • ½ cup rolled oats
  • ½ tablespoon garlic granules
  • ½ tablespoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup frozen corn, thawed
  • ¼ cup cilantro, diced
  • ½ cup fresh diced tomatoes
  • 2 tablespoons lime juice



  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Add onion and collards to a sauté pan over medium heat. Add a tablespoon of water, then cover and sauté for a few minutes. The onions will be translucent, and the greens lightly steamed.
  3. Transfer onions and collards to a food processor fitted with the S-blade. Add the remaining ingredients to the food processor. Pulse everything together so the mixture has a semi-chunky consistency. The mixture should be just wet enough to form the mixture into patties. If it’s not, add 1 tablespoon of water at a time until it feels right.
  4. Shape the mix into balls and then flatten just slightly to form a patty or cake, about ½-inch thick and 2 to 3 inches in diameter. Place patties on the prepared baking sheet. Bake for 20 minutes, or until the patties are browned on both sides.
  5. In a small bowl, mix the corn, cilantro, tomatoes and lime juice.
  6. Serve the Sweet Potato Cakes warm, topped off with the Corn-Cilantro Salsa.




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