Mashed Sweet Potato And Smoked Gouda Cakes – a delicious recipe with Sweet Potatoes, Kosher Salt, Butter, Heavy Cream, All-purpose, Gouda Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the potatoes and salt in a large saucepan and cover completely with cold water. Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork tender. Drain the potatoes.
2
Transfer the drained potatoes back into the saucepan and mash with a potato masher until smooth.
3
Place over low heat and cook for 2 to 3 minutes, stirring constantly to dry out the potatoes. Gradually stir in the butter and cream until well incorporated. Transfer to a clean bowl and stir in the flour and cheese. Season with salt, to taste.
4
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Using a 1/4-cup measure, drop scoops of the potato mixture into the skillet leaving some space between each scoop. Gently smash them into a patty shape (see photo) and cook for 2 to 3 minutes per side, until golden brown. Remove cooked patties to a plate. Continue cooking the potatoes, adding more oil as needed.
5
To serve, top each potato cake with a dollop of sour cream and a few pomegranate seeds.
808
kcal
Calories
48
g
Fat
78
g
Carbs
19
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 9 ingredients. The key ingredients include: 3 pounds Sweet Potatoes, Peeled And Cubed, 2 Tablespoons Kosher Salt, 1/2 sticks Unsalted Butter, Cubed, 1/2 cups Heavy Cream, and more.
Yes, Mashed Sweet Potato And Smoked Gouda 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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