Bake, steam, boil, microwave or pressure cook the sweet potatoes until soft, then mash or puree.
Place the mashed sweet potato into a large bowl and mix well with the spring onions, garlic, parsley and chilli.
Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.
Roll into 4 large balls then pat down into cake shapes and dust each one with flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.
If desired, top with a fried egg and some pea puree.
Notes
When forming your sweet potato cakes, form them all the same size and thickness so they cook evenly.
When pan-frying, make sure you do not overcrowd the pan to prevent them from steaming. You may have to cook them in batches, adding more oil each time.
The amount of flour and breadcrumbs needed depends on how much moisture is in your mashed sweet potatoes. You want the patty dough to be thick but not watery.
Don’t want to pan fry the sweet potato cakes? Spray them with oil, then bake them on a baking sheet at 400F/200C for 20-25 minutes flipping halfway.
Give them a sweet twist by replacing the savory seasonings with cinnamon and brown sugar.
Make curry sweet potato cakes by mixing in your favorite dried curry seasoning.
Add some of your favorite shredded cheese for a cheesy sweet potato cake.