Baked Sweet Potato Cakes – a delicious recipe with puree, water, sugar, almonds, cinnamon, corn flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the sweet potatoes in boiling water, then mash to a puree, and set aside.
2
Boil the water and the sugar to a syrup in the firm ball stage, approximately 8 to 10 minutes.
3
After this time, add the sweet potato puree, and mix well.
4
Add the almonds and the cinnamon powder, and stir a bit more.
5
Mix the flours together, and add to the above mixture, stir well until obtaining a uniform dough.
6
Before removing from the heat, add the egg yolks, and stir again. Let cool completely.
7
Preheat oven to 180 degrees Celsius.
8
Use 2 spoons to make small ellipses shaped cookies.
9
Place on a baking tray, and brush with egg yolks.
10
Bake for about 25 minutes.
1280
kcal
Calories
38
g
Fat
211
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 9/16 pounds sweet potato puree, 7/8 cup water, 2 1/2 cups sugar, 1 3/8 cups almonds chopped or grated, and more.
Yes, Baked Sweet Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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