Here's a recipe for Sweet Potato Cakes that I think would be a perfect alternative.
12 oz., quartered and peeled Russet potatoes
12 oz., quartered and peeled sweet potatoes
4 oz. dried bread crumbs
2 tbsp. mayonnaise
3 fl oz. skim milk
2 tbsp. chopped chives
2 tbsp. chopped dill
1 tsp. black cracked peppercorn
Simmer the Russet and sweet potatoes separately in warm water until tender. Drain and place the potatoes on a sheet pan in a warm oven to steam dry, about 5 minutes
Puree the hot potatoes using a food mill or ricer (you can just mash 'em up). Allow the potatoes to cool slightly then combine the remaining ingredients with the potatoes. Form the mixture into small cakes. Arrange on a baking sheet lined with parchment paper. Bake the cakes at 475 for about 8 minutes.
Source(s):
Nutrition Coursebook by the Culinary Institute of America.