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Sweet Potato Cakes
Sweet potatoes are my favourite food — there's nothing not to love about them. The tahini, coriander, cumin, chilli flakes, garlic, lime juice and tomato purée in these sweet potato cakes elevate the flavour to the next level.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Peel the sweet potato and cut into equal-sized chunks. Preheat oven to 200°C fan / 400°F.
2
Steam the sweet potato chunks until soft and easily pierced with a fork, this should take about 10–⏱️ 15 minutes.
3
Place the cooked sweet potato in a bowl and mash with a fork until almost smooth, but still have texture.
4
Stir in the tomato purée, crushed garlic, buckwheat flour, chopped coriander, cumin, chilli flakes, lime juice, tahini, salt and pepper.
tomato purée2 tablespoonsgarlic2 clovesbuckwheat flour2 tablespoonsground cumin1 teaspoonlime1tahini1 tablespoon
5
Mould the mixture into 6 equal-sized rounds and dust the top of each with flour (this is what makes the outside crispy). Place on a baking tray and cook for ⏱️ 20 minutes.
6
Serve on a bed of salad with extra tahini — I like a simple rocket and avocado salad with lots of delicious lime juice and olive oil.
tahini1 tablespoonlime1
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