Easy Comfort Food My Sweet Potato Cakes – a delicious recipe with Butter, Sugar, Milk, Salt, egg's worth Egg yolk, egg's worth Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the skins from the sweet potatoes, slice into thin rounds, then boil until tender.
2
Drain the hot water, mash while still hot, add butter, then mix well.
3
Add milk, sugar, and salt, then simmer on low heat.
4
Stir with a wooden spoon to prevent the batter from sticking to the bottom of the pan, and cook out the liquid.
5
Remove from heat once the batter becomes thick and heavy.
6
Let the cakes cool to the touch, then thoroughly whisk the egg yolk.
7
Shape the cakes into boat-like shapes, then arrange on a parchment paper-lined baking sheet.
8
For the egg wash, mix a small amount of water to the egg white, paint it on the surface of the cakes, then brown the cakes in the toaster oven.
271
kcal
Calories
9
g
Fat
39
g
Carbs
9
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: 500 grams Sweet potato, 20 grams Butter (unsalted), 50 grams Sugar, 50 ml Milk, and more.
Yes, Easy Comfort Food My 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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