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Vibrant and Veganfull (V&V) provides vegan recipes to support health and contributions to sustainability.  V&V also explores ideas and concepts to provide you informed choices for living more sustainably.

With love & hope for a better future for all of us - Jamie

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Sweet Potato Cakes with Spicy Korean Sauced Salad

Updated: Oct 21, 2022

Crispy, Spicy, Crunchy, Sweet and Spicy. Wow - can it get any better? Nope. I adore this recipe for all the flavor, texture and the ease of making this meal. Usually, I roast my sweet potatoes in a Sunday meal-prep so that this comes together in about 15-20 minutes including chopping (no kidding) start to finish; great for a weeknight meal!

Be sure to review the recipe in full before starting as Sriracha isn't for everyone and the amount I use can be quite intense in the salad. The cakes are not spicy, but the recipe is intended to be eaten as a cohesive meal so the spice will translate over to the cakes and into every joyous bite. That said, I'll tell you honestly, my kids don't care for these flavors so plan accordingly = ).


  • Sweet Potato Cakes:

    • 1 large sweet potato roasted (To Roast: cut potato in half lengthwise and drizzle with oil; rub oil on both sides with your hands coating the potato. Place flesh side down and roast at 400 degrees F for ~30-45 min. Let cool slightly).

    • 1.5 cups whole wheat panko bread crumbs (divided)

    • 1/2 cup all purpose flour

    • 1 tbsp rice wine vinegar

    • 2 tsp tamari (or soy sauce)

    • 2 tsp. agave syrup

    • 1 tsp toasted sesame oil (aka - dark sesame oil)

    • 1/2 tsp salt (to taste)

    • 1 tsp finely grated ginger (about 1 in piece)

    • 1 tbsp sesame seeds

    • 2 green onions diced

  • Spicy Korean Sauced Salad:

    • 1/4 cup Sriracha Sauce

    • 2 tsp rice wine vinegar

    • 1 tbsp agave syrup

    • 1 lime (juiced)

    • 1 tsp toasted sesame oil

    • 1 tbsp sesame seeds

    • 1 bag broccoli slaw (or regular coleslaw)

    • 2-3 diced green onions

    • 1/2 cup shredded carrot (optional)


  • In a large bowl, scoop out sweet potato flesh; mash with a potato masher.

  • Add 1 cup of the whole wheat panko, and remaining sweet potato cake ingredients. Mix well until the potato cake ingredients start to stick together.

  • Place remaining 1/2 cup panko into a shallow bowl or on a lipped plate

  • Heat large cast iron pan over medium-high heat; add avocado oil (enough to coat the bottom of the pan).

  • While your pan is heating, start making potato cakes. Grab a handful of potato mixture and roll together into a ball; flatten into a 2-3 in diameter wide; 1 inch thick cake. Lightly press each cake into reserved panko to coat.

  • As you make the cakes, start adding them to your heated pan and cook ~4 minutes each side (or until golden). Note, you will need to add more oil to the pan midway through or the panko will burn instead of looking golden and crisp.

  • Once cakes are done, remove from the pan and let drain on a clean kitchen towel

  • While cakes are cooking, mix all sauce ingredients in a bowl with a whisk until your sauce is uniform. Add all vegetables and stir to coat well.

To serve, plate a generous portion of the salad and then top with 1 or 2 cakes and a lime (for one final squeeze of flavor on the whole meal).

If you enjoyed this meal, I'd love to hear about it so let me know!

With love & hope for a better future for us all - Jamie

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