Growing up, I knew we were in for a treat when my mother made potato cakes from leftover mashed potatoes. She had to hide them because they'd be gone in a nanosecond if she didn't.
I often made them for my own children, and at family gatherings someone always requests them, so this past weekend I made these traditional cakes and posted them on my Facebook page. It drew out a slew of Italian friends who remembered them fondly from their own childhood and started a wave of nostalgia.
I promised to try making them with sweet potatoes so that those of us who only indulge in potatoes once in a while (or not at all) could still enjoy these special treats.
Since sweet potatoes are far moister than regular potatoes, eggs weren't necessary, which means they're also vegan. I did, however, have to add plenty of breadcrumbs so that they'd hold their shape. With the addition of nutritional yeast, these cakes are genius.
They're great eaten cold, right out of the fridge, and you can make them ahead to bring to a backyard barbecue or picnic. Enjoy and share these with family and friends.
Makes about 9 cakes