Angostura Crusty Sweet Potato Cakes
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  • 2 lbs Sweet potatoes
  • ½ cup Milk
  • ¼ cup Butter
  • 1/3 cup Herbs, chopped
  • ¼ tsp Nutmeg
  • 1 tbsp ANGOSTURA® aromatic bitters
  • Salt
  • Vegetable oil for frying
  • 1 cup Breadcrumbs and flour (each)
  • 1 Egg


  • Boil, peel and mash sweet potatoes
  • Warm milk with butter and add to potatoes. Mix well, add herbs, nutmeg and bitters, season to taste with salt
  • Beat egg and set aside
  • Place the flour in one plate and the breadcrumbs in another
  • Form the potato into 2-inch balls, dredge in flour, shake off excess, then dip in egg and roll in crumbs; flatten and pan fry until golden. Drain.

Makes 6 to 8 cakes

Angostura Aromatic Bitters