15-Minute Savory Irish (Sweet) Potato Cakes

This post contains affiliate links.  Click here to see what that means.

Celebrate Saint Patrick’s Day (or any day, really) with these simple, 15-Minute AIP Irish (Sweet) Potato Cakes!

They’re savory and crispy on the outside with a luscious, creamy center. I highly recommend them as part of a simple breakfast, lunch or dinner – just add your choice of an AIP protein like bacon (learn about AIP bacon and where to find it here), or homemade AIP sausage patties or meatballs – yum!

This recipe calls for white sweet potatoes – they’re slightly less sweet and a bit more like a traditional potato. To learn more about them, click here

Shop AIP - shopping for your autoimmune lifestyle - Fully Healthy Discount - AIP Recipe Collection

aiprecipecollection.com / AIP Recipes

15-Minute Savory Irish (Sweet) Potato Cakes

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Savory and crispy outside, with a luscious, creamy center - perfect for breakfast, sides or snacks!


  • 2 cups - mashed white sweet potatoes (pre-made*)
  • 1/4 cup - cassava flour
  • 1/2 tsp - onion powder
  • 1/2 tsp - dried chives (optional)
  • 1/4 tsp - sea salt


  1. Combine all ingredients in a bowl and mix well.
  2. Divide into 6 balls (use your hands or a cookie scoop).
  3. Add a good drizzle of avocado oil or coconut oil to a large skillet, and warm over medium heat.
  4. Once the pan is hot and oil is glistening, add the sweet potato cake balls directly to the pan and squish them down a bit to form a patty.
  5. Cook 4-5 minutes per side, or until golden brown and heated through.
  6. Serve & Enjoy!
  • Serve with sautéed cabbage and bacon for an AIP Irish breakfast!
  • Save these AIP Irish Potato Cakes in an airtight container in the fridge for up to 3-4 days (depending on when your mashed potatoes were originally cooked – reheating does not reset the clock on food!)
  • Notes

    You may need to cook these in two batches, depending on how large your skillet is. I fit all 6 patties in a 12″ skillet , no problem.

    If you do need to cook in batches, be sure to add oil to the pan in between batches and allow it to heat up again. * These potato cakes are pretty sticky and will stick to the pan if there isn’t enough oil. *

    To reheat, warm a skillet over medium-low, add a small drizzle of oil and heat the potato cakes through for just a few minutes, until warm

    * If you don’t have any pre-made mashed sweet potatoes, just peel and chop a few white sweet potatoes, cover with water in a saucepan and boil for a few minutes, until potato chunks are easily pierced with a fork. Drain and mash, adding a bit of sea salt and coconut milk for flavoring and creaminess.

    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.