These sweet potato patties with graham cracker topping were introduced to me by my husband’s grandmother, who also grew up in an old order Amish community. We always looked forward to spending Christmas with Grossmommy (Pennsylvania Dutch for Grandmother) in her cozy little farmhouse in Tennessee where we scarfed down her spread of mashed potatoes, stuffing, sweet potato patties, desserts and more with relish! Unfortunately, I was unable to get the original recipe for Grossmommy’s sweet potato patties, but this recipe is as close as I could get them with the help of my Mother-in-law. These sweet potato patties do require a little time to chill, but it makes them perfect for prepping ahead of time before a busy holiday or hosting event.
If you love sweet potato dishes, you may also enjoy my Sweet Potato Casserole, Crispy Sweet Potato Fries or Steakhouse Style Sweet Potatoes.
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Amish Sweet Potato Patties
Equipment
- Saucepan (linked below)
- Baking sheet (linked below)
- Handheld mixer (linked below)
Ingredients
- 5 1/2 cups peeled and cubed sweet potatoes 3-4 med-large sweet potatoes
- 1 large egg
- 1/2 cup brown sugar can add to taste
- 1/8 teaspoon salt
- 2 tablespoons melted butter
Graham cracker topping
- 1 package graham crackers crushed
- 1/2 cup butter melted
Instructions
Preheat oven to 375 (after chilling):
- Place the cubed sweet potatoes into a 3 quart saucepan and cover with water. Bring to a boil, then reduce heat and allow to simmer for 20-30 minutes until the sweet potatoes are fork tender. Remove the sweet potatoes from the heat and allow to cool slightly.
- When the sweet potatoes have cooled a bit, mash with a potato masher or blend with a hand mixer. Add egg, brown sugar, butter and salt, then continue mixing until smooth and lump free. Chill for at least 4 hours or overnight.
- Shape the chilled sweet potato mixture into round patties and dip them in graham cracker crumbs, coating both sides evenly in crumbs. Melt butter and pour it onto a large baking sheet (with sides). Place the sweet potato patties onto the buttered baking sheet, reshaping as needed.
- Bake the sweet potato patties in the preheated oven for 15 minutes or until beginning to brown on the bottoms. Flip the patties (reshaping the patties and re-spreading the butter under the patties as needed) and continue baking for an additional 15-20 minutes, or until golden on top. Cool slightly and enjoy!
Equipment needed for these sweet potatoes with graham cracker topping:
- Saucepan I prefer to use a 3 quart saucepan with a handle (for easier transfer) and a lid to cook the cubed sweet potato patties.
- Baking sheet Nordic ware baking sheets with sides are perfect to use for cooking these sweet potato patties in butter until they are golden brown.
- Handheld mixer Although you can solely mash the sweet potato patties with a potato masher, I prefer to use a hand mixer as well to get the mixture nicely lump free.
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Step 1: Place the cubed sweet potatoes into a 3 quart saucepan and cover with water. Bring to a boil, then reduce heat and allow to simmer for 20-30 minutes until the sweet potatoes are fork tender. Remove the sweet potatoes from the heat and allow to cool slightly.
How soft should the sweet potatoes be?
I prefer to cook the sweet potatoes until they are practically falling apart when pierced with a fork. This ensures they will be easier to blend until they are lump free. If the sweet potatoes are still somewhat woody, it will be a lot harder to get them smooth in the blending/mashing process.
Step 2: When the sweet potatoes have cooled a bit, mash with a potato masher or blend with a hand mixer. Add egg, brown sugar, butter and salt, then continue mixing until smooth and lump free. Chill for at least 4 hours or overnight.
Why chill the sweet potato mixture?
I have found the sweet potato mixture is a lot easier to shape into patties if it is chilled beforehand. The chilled patties also hold their shape better than sweet potato patties that have not been chilled.
Step 3: Shape the chilled sweet potato mixture into round patties and dip them in graham cracker crumbs, coating both sides evenly in crumbs. Melt butter and pour it onto a large baking sheet (with sides). Place the coated sweet potato patties onto the buttered baking sheet, reshaping as needed.
Step 4: Bake the sweet potato patties in the preheated oven for 15 minutes or until beginning to brown on the bottom. Flip the patties (reshaping as needed) and continue baking for an additional 15-20 minutes, or until golden on top. Cool slightly and enjoy!
Storage for leftover sweet potato patties:
Leftovers can be stored in the refrigerator for up to 5 days. I like to reheat the sweet potato patties in the microwave, but you can also cover them in foil and reheat them in the oven. I personally have not frozen leftover patties (they get scarfed down too fast at my house), but don’t see why they couldn’t be frozen for up to several months if they are in a sealed container or tightly wrapped.
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