Sweet Potato Cakes – a delicious recipe with potato, Butter, brown sugar, Vanilla essence, Egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Keep the skin on the sweet potatoes and cut into 4 equal rings.
2
Soak the potatoes in water to eliminate any bitterness.
3
Cook the potatoes, either by boiling or steaming.
4
Check to see if they're done by trying to insert a skewer all the way through.
5
Peel the potatoes whilst they are hot and mash quickly.
6
When peeling, the potatoes will still be hot so please take care not to burn yourself.
7
Add the butter and sugar to the potatoes and once melted, pour in the vanilla essence and mix again.
8
Separate the mixture into 6 equal portions, shape into whatever shape you like and place on either aluminium foil or a baking tray lined with parchment paper.
9
Lastly, brush some egg yolk glaze over the top and cook in the toaster oven until browned.
10
They're ready to serve!
11
If you're using dry and crumbly potatoes, add some moisture with a little milk or heavy cream and adjust the smoothness to your taste.
233
kcal
Calories
5
g
Fat
15
g
Carbs
4
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 5 ingredients. The key ingredients include: 1 Japanese sweet potato, 10 grams Butter, 1 tbsp Light brown sugar (or white sugar), 2 or 3 drops Vanilla essence/extract, and more.
Yes, 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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