These Crispy Sweet Potato & Rice Stacks with Sriracha Honey Mayo are the perfect combination of crunchy, savory, sweet, and spicy flavors. Golden crispy rice and sweet potato patties are stacked high and drizzled with a creamy sriracha honey mayo that adds just the right kick. Whether served as a snack, appetizer, or light meal, these stacks are satisfying, flavorful, and easy to make with simple pantry ingredients.

Why You’ll Love This Recipe

• Crispy texture on the outside with a soft and flavorful center
• Perfect balance of sweet, savory, and spicy flavors
• Great way to use leftover rice
• Easy to customize with different toppings and sauces
• Can be pan-fried or baked for convenience
• Made with affordable and simple ingredients
• Delicious as a side dish, appetizer, or vegetarian main course
• Family-friendly and perfect for sharing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stacks

2 cups cooked day-old rice

1 large sweet potato, grated or cut into very thin rounds

1 large egg

2 tablespoons cornstarch or all-purpose flour

1 tablespoon soy sauce

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons vegetable oil for frying

For the sriracha honey mayo

3 tablespoons mayonnaise

1 tablespoon honey

1 to 2 teaspoons sriracha sauce

1 teaspoon fresh lemon juice

Optional toppings

2 tablespoons chopped green onions

1 teaspoon sesame seeds

2 tablespoons chopped fresh cilantro

Directions

In a large mixing bowl, combine the cooked rice, grated sweet potato, egg, cornstarch, soy sauce, garlic powder, salt, and black pepper. Stir everything together thoroughly until the mixture becomes sticky and holds together when pressed.

Using your hands or a measuring cup, form the mixture into small patties about 2 to 3 inches wide. Press them firmly so they do not fall apart during cooking. If the mixture feels too loose, add an extra tablespoon of cornstarch.

Heat vegetable oil in a large nonstick skillet over medium heat. Once hot, carefully place the patties into the pan without overcrowding. Cook for 4 to 5 minutes on each side until deeply golden brown and crispy.

If you prefer baking, preheat your oven to 200°C. Place the patties on a lined baking tray, lightly brush with oil, and bake for 25 to 30 minutes, flipping halfway through for even crispiness.

While the patties cook, prepare the sriracha honey mayo. In a small bowl, whisk together the mayonnaise, honey, sriracha, and lemon juice until smooth and creamy.

Once the patties are crispy and cooked through, stack 2 or 3 together on a serving plate. Drizzle generously with the sriracha honey mayo.

Finish with chopped green onions, sesame seeds, and fresh cilantro if desired. Serve immediately while hot and crispy.

Servings and timing

Servings: 3 to 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: Approximately 360 calories per serving

Variations

For a cheesier version, add 1/2 cup shredded mozzarella or cheddar cheese to the rice mixture before cooking.

You can make these stacks extra spicy by adding chili flakes or extra sriracha directly into the patties.

For added protein, mix in finely chopped cooked chicken or shredded turkey.

Swap the sweet potato with grated zucchini or carrot for a different flavor and texture.

To make the recipe gluten-free, use gluten-free flour and tamari instead of soy sauce.

For a lighter option, bake the patties instead of frying them.

Storage/Reheating

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Keep the sauce stored separately for the best texture.

To reheat, place the patties in a skillet over medium heat for a few minutes on each side until crispy again. You can also reheat them in the oven at 180°C for about 10 minutes.

Avoid microwaving if possible, as the patties may lose their crispiness.

The sriracha honey mayo can be refrigerated in a sealed container for up to 5 days.

FAQs

Can I use freshly cooked rice?

Yes, but day-old rice works best because it is drier and helps the patties hold together more easily.

Can I bake these instead of frying?

Absolutely. Baking gives a slightly lighter texture while still creating crispy edges.

What type of sweet potato works best?

Orange sweet potatoes are ideal because they are naturally sweet and soften well during cooking.

Can I make these ahead of time?

Yes. You can shape the patties ahead and refrigerate them until ready to cook.

How do I keep the patties from falling apart?

Press the mixture firmly and make sure there is enough egg and cornstarch to bind everything together.

Is the sriracha honey mayo very spicy?

It has a mild to medium heat level, but you can adjust the sriracha amount to your preference.

Can I air fry these stacks?

Yes. Air fry at 200°C for about 12 to 15 minutes, flipping halfway through.

What can I serve with these stacks?

They pair well with salads, grilled vegetables, soups, or even a fried egg on top.

Can I freeze the patties?

Yes. Freeze cooked patties in a sealed container for up to 2 months. Reheat in the oven for best results.

Can I make this recipe vegan?

You can replace the egg with a flax egg and use vegan mayonnaise for the sauce.

Conclusion

Crispy Sweet Potato & Rice Stacks with Sriracha Honey Mayo are a delicious way to turn simple ingredients into a satisfying and flavorful dish. The crunchy golden patties paired with the creamy sweet-and-spicy sauce create an irresistible combination that works for lunch, dinner, appetizers, or snacks. Easy to customize and quick to prepare, this recipe is sure to become a favorite whenever you want something comforting, crispy, and full of flavor.

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