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Sweetpotato, Chorizo and Cheese Cakes with Cilantro Sauce

Sweetpotato, Chorizo and Cheese Cakes with Cilantro Sauce

Erica Dinho
5 from 10 votes
Servings 24 small cakes


  • 4 sweet potatoes peeled and cut into large chunks
  • 1 tablespoon of oil
  • ½ cup finely chopped white onion
  • 2 fresh chorizos crumbled
  • 1 beaten egg
  • 8 oz Monterey Jack or mozzarella cheese cubed
  • Salt to taste
  • 1 cup of seasoned bread crumbs

Cilantro Sauce

  • 1 cup fresh cilantro leaves
  • 1 garlic clove
  • 2 tablespoons chopped onion
  • Juice of 2 limes
  • 1 tablespoon white vinegar
  • 1 teaspoon olive oil
  • ½ jalapeño pepper seeded and chopped
  • Salt and pepper to taste


  • Cook the sweet potatoes about 25 to 30 minutes or until soft.
  • Heat the oil over medium heat in a pan, add the onions and cook until the onions are soft, about 5 minutes. Add the crumbled chorizo and cook for about 5 minutes more. Set aside.
  • Mash the sweet potatoes and add the chorizo mixture, egg and salt to your taste.
  • Cover the sweet potatoes and let sit at room temperature for about 30 minutes. Make small balls with the sweet potato mixture. Make a hole in the middle of each ball and insert a piece of cheese.
  • Shape the dough into thick cakes and cover them with bread crumbs. Line a baking sheet with parchment paper and grease with cooking spray. Preheat the oven to 400 F.
  • Place the cakes in a single layer on prepared baking sheet. Spray thoroughly with cooking spray. Bake 5-8 minutes, then turn and cook another 5-8 minutes on other side until golden and crispy.
  • To make the cilantro sauce: place all the ingredients in the blender or the food processor and mix until well combined.
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