Virtual Vegan Potluck: Sweet Potato Asparagus Cakes with Lemon Basil Cream (vegan, gf)

Welcome potluck guests! Have you had to change your shirt from all the drool yet? Today I am participating in the Virtual Vegan Potluck, which is basically a string of 100+ blogs all linked together with “forward” and “back” buttons/links to guide you through an online plant-based progressive dinner, if you will. You’ll be taken through eight courses, with several bloggers participating in each course. You are currently in the first course, Appetizers, which will be followed by Beverages, Bread, Salad, Sides, Soups, Main Dishes and Dessert. You’ll find links to the previous dish/blog and the next dish/blog at the bottom of this post.

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Most often on 86 Lemons, I test other people’s vegan recipes and report to my readers, letting them know if it’s a winner or not. Once in a while, I’ll post a recipe of my own, which is what I’ve done today. I racked my brain over what to create for this potluck. The first sweet potato recipe I created turned out more like a dessert, so it was back to the drawing board. The second attempt was a result of having nearly nothing left in the kitchen to work with except sweet potatoes and asparagus. I thought to myself, “I can make this work.” And I did! I was so happy with the results, and so was Hubs–he loved it!

Sweet Potato Asparagus Cakes with Lemon Basil Cream #appetizer #vegan #glutenfree 86lemons.com

What I came up with is Sweet Potato Asparagus Cakes with Lemon Basil Cream. How can that be bad, right?! The cakes have some heat to them, which can easily be adjusted to your taste. But definitely don’t skip the accompanying cream–it’s the icing on the cake and balances out the flavors perfectly.

Sweet Potato Asparagus Cakes with Lemon Basil Cream #appetizer #vegan #glutenfree 86lemons.com

Sweet Potato Asparagus Cakes with Lemon Basil Cream #appetizer #vegan #glutenfree 86lemons.com

This is not a quick recipe, but good things to come to those who wait. ;)  I promise, the payoff is worth it. Your vegan and/or gluten-free friends will not be the only ones to appreciate these cakes–this is a recipe for ANY food lover! Now keep in mind, I’m not a trained chef and I’m definitely no pro, so if my combination of ingredients seems novice or odd, you’ll know why. What I can tell you is that I have high standards and I definitely wouldn’t post a dud. After all, I’m all about 86’ing the lemons.

By the way, it’s just the two of us (Hubs and me, no kids). I made a batch of these cakes and within a week, we managed to kill the leftovers. They reheat very well in the toaster oven.

Sweet Potato Asparagus Cakes with Lemon Basil Cream #appetizer #vegan #glutenfree 86lemons.com

If you give them a try, I would LOVE it if you came back and left feedback below. If you are new here and enjoyed this post, please consider subscribing to 86 Lemons (by entering your email address in the column on the right) and/or keeping in touch via Facebook, Pinterest and/or Twitter. Enjoy the Virtual Vegan Potluck and thanks again for stopping by!

Sweet Potato Asparagus Cakes with Lemon Basil Cream #appetizer #vegan #glutenfree 86lemons.com

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To start at the beginning of the VVP, CLICK HERE

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Comments

  1. says

    Well, those look like little morsels of heaven. Those look like just the right mix of crispy and soft. And your site is just beautiful! Well done!

  2. says

    I love the basil cashew cream here! Your sweet potato & bean cakes look so tasty too! MMMMMM! I can’t wait to make this divine combined recipe!!!

    I also joined this time, in the dessert section! :) Many greets from a foodie from Belgium! :)

  3. says

    These look delicious! I think everything tastes better with a bit of a kick! Your photos are really lovely, thanks for sharing.

  4. says

    i’ll definitely be trying these, livvy! they look delicious! the texture looks awesome, too. crispy on the outside and soft on the inside. yum yum yum!

  5. says

    Can’t believe I have only just found your blog (thanks virtual vegan potluck!). Love the look of this recipe and your website and photography is gorgeous :)

  6. says

    Super yum. They look like something I’d see on the potluck table, and then proceed to stand next to them and keep sneaking more of them.

  7. says

    Well first I’ll state the obvious, the photography is exquisite. Seriously, gorgeous – magazine worthy if not POSTER and BILLBOARD worthy. Amazing.

    And second, ummm I love the recipe – I am a huge fan of sweet potatoes AND asparagus (asparagi?) so I’m LOVING these cakes!

  8. says

    Wow, I can tell a lot of work went into developing this recipe, and it seems like it was worth it! I don’t think I ever would have thought of combining sweet potatoes and asparagus, but I definitely love them both separately, and the cakes look delicious. The lemon basil cream looks amazing, too! I am totally bookmarking this recipe. :)

  9. Denise Dowst says

    Hi, I made this for dinner tonight and they were delicious! I am not vegan or vegetarian, my main goal is to eat real food in it’s realest form. That being said I want to cook a few meatless dinners a week. So when I saw this it sounded perfect. I have made some of your other recipes with great success. My husband really enjoy these cakes as well. They were very tasty and full of flavor. The lemon basil sauce was delicious and I can see using it on other things. I love having leftovers too. My only issue was that they did kind of fall apart and I am not sure why. I followed the directions to a T. Any advice for next time?

    • says

      Hi Denise, thanks so much for leaving feedback! I went back and looked at the recipe and realized that I forgot to include the two flax eggs! YIKES! I will go fix that right now. So sorry for the mistake. If you aren’t familiar with flax eggs, 1 Tbsp of flax meal (ground flax seed) mixed with 3 Tbsp room temp water = 1 egg. So double that for this recipe. Make sure to do this before you start the recipe, mix it really well with a spoon and set it aside to thicken up until you need it. In this case, it should be added to the sweet potato/chickpea mixture right after you scoop it out of the processor. Again, my apologies. I’m so glad you posted that comment and saved others from the same issue! Thank u!!!

  10. says

    Thanks for this wonderful recipe! I love sweet potato and I just bought some asparagus, so I may be trying these out soon :)

  11. Amy says

    I made these (along with your salad with Herbed Strawberry Vinaigrette) for a brunch I had this Sunday. Everyone raved about them!! I accidentally peeled the sweet potatoes, so the batter was a bit looser and the cakes became hard to flip. Despite this, there was not a single crumb left over!

    I’m wondering if you think these could be baked or broiled as well?

    Thanks for the gorgeous recipe and pics!

    • says

      I wouldn’t use coconut flour. Almond meal might work, but a better choice would be oat, millet or quinoa flour. Rice flour might work okay, too. Let me know how they turn out!

  12. Maggie says

    These sound so yummy – but I can’t have cashews! No nuts, no oils, no avocado (basically no fat). Any suggestions on what might work instead?

    Thanks!

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