These sweet potato patties with a graham cracker topping came from my husband’s grandmother, who grew up in an Old Order Amish community. We always looked forward to spending Christmas with Grossmommy (Pennsylvania Dutch for grandmother) in her cozy farmhouse, where her spread of mashed potatoes, stuffing, sweet potatoes and desserts was something everyone enjoyed. I couldn’t get her exact recipe, but with help from my mother-in-law this version comes very close. The patties need time to chill, which makes them easy to prepare ahead for a busy holiday or gathering.
Amish Sweet Potato Patties
marilynpeight
10 mins
30 mins
4 hrs
Side Dish
Amish
12
Equipment
- Saucepan (3 quart recommended)
- Baking sheet with sides
- Handheld mixer or potato masher
Ingredients
- 5 1/2 cups peeled and cubed sweet potatoes (about 3–4 medium to large)
- 1 large egg
- 1/2 cup brown sugar (adjust 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°F (after chilling):
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Place the cubed sweet potatoes in a 3-quart saucepan and cover with water. Bring to a boil, then reduce heat and simmer 20–30 minutes until the pieces are fork-tender. Drain and let cool slightly.
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When slightly cooled, mash the sweet potatoes with a potato masher or use a handheld mixer until smooth. Add the egg, brown sugar, melted butter and salt, and mix until lump-free. Chill the mixture at least 4 hours or overnight so it’s easier to shape.
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Form the chilled mixture into round patties. Dip each patty in the crushed graham crackers, coating both sides. Pour the melted butter onto a rimmed baking sheet and arrange the coated patties on the buttered surface, reshaping as needed.
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Bake in the preheated oven 15 minutes, until the bottoms begin to brown. Flip the patties (add more butter under them if needed) and bake another 15–20 minutes until the tops are golden. Cool briefly and serve warm.
Amish, sweet potato patties, graham cracker topping, baked sweet potato patties
Let us know how it was!
Equipment notes:
- Saucepan: a 3‑quart saucepan with a lid and handle makes it easy to cook and drain the cubed sweet potatoes.
- Baking sheet: a rimmed baking sheet works best since the patties bake in a layer of butter.
- Handheld mixer: optional — a mixer helps make the sweet potato mixture very smooth, but a potato masher will work fine.
Step 1: Place the cubed sweet potatoes in a 3‑quart saucepan and cover with water. Bring to a boil, then reduce heat and simmer 20–30 minutes until fork tender. Drain and let cool slightly.
How soft should the sweet potatoes be?
Cook them until they are easily pierced and beginning to fall apart—this ensures a smooth, lump-free texture when mashing or mixing. If they are still a bit firm, they will be harder to blend smoothly.
Step 2: Mash the cooled sweet potatoes with a potato masher or handheld mixer. Stir in the egg, brown sugar, melted butter and salt until the mixture is smooth. Chill at least 4 hours or overnight.
Why chill the mixture?
Chilling firms the mixture so it’s much easier to shape into patties and helps them hold their shape while baking.
Step 3: Shape chilled mixture into round patties and press both sides into crushed graham crackers. Pour melted butter onto a rimmed baking sheet and arrange the coated patties on the buttered sheet, reshaping as needed.
Step 4: Bake at 375°F for 15 minutes until the bottoms begin to brown. Flip and bake another 15–20 minutes until the tops are golden. Let cool slightly before serving.
Storage:
Store leftovers in the refrigerator up to 5 days. Reheat in the microwave or wrapped in foil in the oven. While I haven’t personally frozen them, they should freeze well for several months if tightly wrapped or stored in a sealed container.
If you make these, feel free to pin the recipe and share a photo on Instagram—I love seeing your versions. Thank you for your support!
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