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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.
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


  • 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:


  • 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.