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Home » All » By Course » Appetizers » Sweet potato patties stuffed with cheese {Llapingachos de camote}

Sweet potato patties stuffed with cheese {Llapingachos de camote}

By Layla Pujol 7 Comments

Recipe for sweet potato patties stuffed with cheese, or Ecuadorian llapingachos de camote, made with mashed sweet potatoes, onion and achiote refrito, and cheese.

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Sweet potato patties stuffed with cheese

En Español

This recipe for sweet potato patties stuffed with cheese is a variation of the popular Ecuadorian potato llapingachos. Llapingachos are usually made with regular potatoes and are cooked on a griddle until crispy brown on each side. The sweet potato patties are great to serve for breakfast or brunch.

Sweet potato patties topped with peanut sauce and pickled red onions

You can also serve them with additional side dishes to make a full lunch meal, or make them bite size to serve as appetizers. The sweet potatoes are boiled and mashed, then mixed with a refrito or sofrito of onions and achiote/annatto. The mashed sweet potatoes are then stuffed with cheese – you can use your choice of quesillo, queso fresco, mozzarella, or any cheese that you like -, and formed into patties.

Cheese stuffed sweet potato patties topped with peanut sauce and pickled red onions

Cooking the patties on the griddle is a little bit tricky since they are very delicate and fragile. My recommendation is to make sure the griddle is very hot and try to only turn them once, they are less likely to crumble if they get a nice sear. They take about 5-7 minutes on each side, but this might vary based on the griddle you are using. After the first one, you’ll probably have a better idea of how much time they need on each side. If you don’t have a griddle, you can also use a frying pan, it’s just a little harder to flip them over.

Peanut sauce and pickled red onions to top the sweet potato patties


These llapingachos de camote or sweet potato patties are served with an Ecuadorian savory peanut sauce or salsa de mani. I also served them with some cebollas encurtidas or lime pickled red onions on top – the tanginess of the onions combines perfectly with the creaminess of the peanut sauce and the sweetness of the sweet potato. You can also add some avocado slices or diced avocado on top. If you want to make this a complete meal, serve it with some lettuce leaves, tomato slices, fried eggs or eggs cooked on the griddle, and some chorizo sausages.

Sweet potato patties stuffed with cheese

Sweet potato patties stuffed with cheese {Llapingachos de camote}

Recipe for sweet potato patties stuffed with cheese, or llapingachos de camote, made with mashed sweet potatoes, onion and achiote refrito, and cheese. Serve topped with peanut sauce and pickled red onions.
4.83 from 17 votes
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Course: Appetizer, Side Dish, Starter
Cuisine: Ecuadorian, Ecuadorian inspired, Latin American, South American
Keyword: Camotes, Llapingachos, Stuffed sweet potato patties, Sweet poatoes, Sweet potato patties
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting time: 1 hour
Total Time: 55 minutes
Servings: 12 medium sized llapingachos

Ingredients

  • 6-7 sweet potatoes about 3 pounds, peeled and cut in large chunks
  • 2 tablespoon oil or butter
  • ½ cup finely chopped white onion
  • 1-2 teaspoons ground achiote
  • 1 cup grated quesillo queso fresco or mozzarella cheese – or a mix
  • Salt to taste

To serve:

  • Salsa de mani or peanut sauce
  • Curtido de cebollas or lime pickled red onions
  • Aji or hot sauce
  • Avocado slices
  • Fried eggs and grilled chorizo for a complete meal

Instructions

  • Boil the sweet potatoes until soft, about 20 minutes.
  • Heat the oil or butter over medium heat in a frying pan, add the onions and achiote, cook until the onions are soft, about 5 minutes.
  • Mash the sweet potatoes with the onion achiote mix, add salt to taste.
  • Cover the mashed sweet potatoes and let it sit at room temperature for about an hour.
  • Make small golf size balls with the sweet potato mash.
  • Make a hole in the middle of each ball and fill it with the grated or crumbled cheese.
  • Gently shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour (if you have the time).
  • Cook the patties on a hot griddle until browned on each side, about 5-7 minutes per side – adjust based on the temperature of your griddle. Turn them gently as they are very delicate.
  • Serve with salsa de mani or peanut sauce, lime pickled red onions, avocado slices and hot sauce.
Sweet potato patties with peanut sauce and lime marinated red onions

Related recipes:

Recipe for salsa de mani or peanut sauce

Recipe for cebollas encurtidas or pickled red onions

Step by step preparation photos for sweet potato patties stuffed with cheese {Llapingachos de camote}

Sweet potatoes to make patties
Peel and cut the sweet potatoes into large chunks
Boil the sweet potatoes until soft
Cook the onions with the achiote
Mash the sweet potatoes and mix in the onion achiote refrito
Let the achiote mashed sweet potatoes rest for an hour before using
Make small balls with the mashed sweet potato mix
Make a hole in the middle of each ball and fill it with cheese
Form the sweet potato patties and refrigerate before cooking
Cook the sweet potato patties on a hot griddle until browned on each side
Sweet potato patties stuffed with cheese
Serve the sweet potato patties with peanut sauce and pickled red onions
Sweet potato patties with toppings
Sweet potato patties or llapingachos de camote
Sweet potato patties with peanut sauce
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Filed Under: Andean, Appetizers, Breakfast and brunch, Cheese, Christmas, Comfort food, Ecuador, Fall, Holidays, Latin America, Sides, South America, Thanksgiving, Vegetables, Vegetarian

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Comments

  1. Jenny Fiorello says

    November 26, 2021 at 5:51 pm

    Hi Laylita!
    One of my favorite small appliances is the air-fryer. Have you try some of your recipes with this method of cooking? I will be doing these patties next week and can tell you how they came out.
    Keep up your good work!

    Reply
    • Layla Pujol says

      November 28, 2021 at 1:00 am

      Hi Jenny – I have been using the air fryer for plantain recipes (patacones, fried plantains, etc) and fried empanada recipes.
      I haven’t tried with llapingachos mainly because they are very delicate and I don’t use a lot of oil to cook them on a regular pan or griddle. Keep me posted on how they turn out.

      Reply
  2. carol says

    October 18, 2018 at 12:33 pm

    These recipes sound amazing….for a gringa! Can’t wait to try them. It all started with a search for Pan de Yuca, which I’ve bought for years and finally decided to look for a recipe to make them myself…YEAH!

    Reply
  3. hillary says

    September 18, 2014 at 1:18 pm

    I will be making these this week because they look delicious! Question though: I bought at a Latin grocery store “camotes” which is usually translated to “yam” in English. I just wanted to check that using yams would be okay. Thanks!

    Reply
    • Layla Pujol says

      September 18, 2014 at 11:52 pm

      Yes, they will work fine.

      Reply
  4. Lynn says

    November 11, 2013 at 6:23 am

    Make ahead, finish off for dinner- nice for a busy life. Not to mention they look absolutely delicious!

    Reply
  5. Jeff Axelrod says

    October 13, 2013 at 12:41 pm

    Hi Laylita,

    These look delicious. Long ago I made your Llapingachos de mote (hominy) and they turned out wonderfully. Perhaps we’ll add these to the Hanukkah menu this year! :)

    Reply

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