Name: Sweet Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 3 sweet potatoes, peeled and cut into equal sized pieces (or approx. 5 cups sweet potatoes); 1/2 cup chickpea flour; 1 red bell pepper, diced; 1 white onions, diced; 2 cloves garlic, minced; 1 Tablespoon lemongrass, stalk removed and center chopped finely; 1 Tablespoon fresh ginger, grated; 1 teaspoon cumin; 1 teaspoon coriander; 2 teaspoons red chili paste

During the summertime, I like to make recipes with fresh produce. Not only is seasonal produce cheaper, but it is also fresher. So, today, I decided to make sweet potato cakes on a bed of my Asian Coleslaw with roasted asparagus. Since I flavored my sweet potato cakes with Asian flavors, I also used my Peanut Thai Dressing to drizzle on the top.

My sweet potato cakes, despite being delicious, are both oil-free and gluten-free. And, they are really easy to make.

WHAT INGREDIENTS ARE NEEDED FOR SWEET POTATO CAKES?

Sweet potatoes
Chickpea flour
Lemongrass
Fresh ginger
Red bell pepper
Red onion
Chili paste
Cumin
Coriander
Salt and pepper
Peanut Thai Dressing (optional)

HOW TO COOK THE SWEET POTATOES (2 OPTIONS)

Even though I chose to boil my sweet potatoes, roasting is also an option. First, I peeled the potatoes and cut them into equal-sized pieces. As a result, the potatoes will cook at the same rate. This way, you avoid some potatoes being overcooked while other potatoes are undercooked.

Similar to pasta water, adding a little salt in the water aids in the cooking process. Also, make sure your water is boiling, before covering with a lid, lower the heat, and cook for 20 minutes. Then, allow sweet potatoes to cool completely.

ROASTING OPTION:

Preheat the oven to 400 degrees
Peel and cut sweet potatoes in similar sizes
Line a baking pan with parchment paper or a silicone baking mat
Place potatoes in a single layer on the baking sheet
Bake for 30 minutes and allow to cool completely after removing from the oven

PREPARING THE OTHER INGREDIENTS

In order to get the perfect flavors from the vegetables and spices, I sauteed the ingredients before making the sweet potato cake mixture.

To begin, I sauteed the onions and garlic until the onions became translucent. Next, I added the red bell pepper, and seasonings. When I added the lemongrass and ginger, the fragrance was phenomenal!

While the vegetables sauteed, I used my Kitchen Aid Food Processor to puree the sweet potatoes and add the chickpea flour.

If you don’t have a food processor, no worries! Just mash the sweet potatoes with a hand masher or a fork. The most important part, however, is to make sure the chickpea flour is evenly distributed. Once combined, I add sauteed vegetables and spices.

MAKING THE SWEET POTATO CAKES: THE SECRET

For this sweet potato cake recipe, I chose to use my 3 in 1 Burger Press, and I chose to use the small burger option. However, feel free to use the larger burger size instead if you prefer. For example, this recipe makes 12 small sweet potato cakes or 6 large sweet potato cakes.

Another suggestion is to place the mixture in the refrigerator for at least 1 hour prior to forming the potato cakes. As a matter of fact, I made my sweet potato mixture and left it overnight before making the potato cakes the next day.

Again, if you do not have a burger press, you can use your hands and form balls, and then press onto a baking sheet, forming similar-sized burgers.

(SMALL SIZED BURGER PRESS MOLD USED TO FORM SWEET POTATO CAKES)

In order to serve a dish with similar flavors, I chose to serve my Asian Coleslaw recipe and roasted asparagus.

And I topped it with my Peanut Thai Dressing, which I also drizzled on the sweet potato cakes.

LOOKING FOR OTHER GREAT RECIPES WITH SWEET POTATOES?

Sweet Potato Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Sweet potato cakes are baked, oil-free, gluten-free, and delicious. Loaded with vegetables and Asian spices, these little sweet potato cakes will tempt your tastebuds.

Ingredients

3 sweet potatoes, peeled and cut into equal sized pieces (or approx. 5 cups sweet potatoes)
1/2 cup chickpea flour
1 red bell pepper, diced
1 white onions, diced
2 cloves garlic, minced
1 Tablespoon lemongrass, stalk removed and center chopped finely
1 Tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons red chili paste

Instructions

Peel sweet potatoes and cut into equal-sized pieces
Add sweet potatoes to a large pot and cover with water; add 1 teaspoon salt
Bring water with sweet potatoes to a boil; cover and reduce heat to low
Cook for 20 minutes
In the meantime, saute garlic and onions until onions are translucent.
Now, add red pepper, lemongrass, chili paste and spices
Stir and cook until red peppers are cooked down
Add vegetable broth to avoid sticking
Drain sweet potatoes and allow sweet potatoes to cool slightly
Place cooked sweet potatoes in a food processor using the large blade
Pulse until sweet potatoes are pureed
Then, add 1/2 cup chickpea flour and blend again until the flour and sweet potatoes are combined
Using a large bowl, add sweet potato/four mixture and add onion and red bell pepper mixture.
Stir to combine.
Cover mixture and place in a refrigerator for at least an hour or longer.
Preheat oven to 350 degrees.
Using a burger press or your hands, form sweet potato cakes and place on a baking sheet lined with parchment paper or a silicone baking mat.
Cook for 30 minutes.
Serve with Asian coleslaw, salad, rice, or vegetable of choice.

Sweet Potato Cakes

WHAT INGREDIENTS ARE NEEDED FOR SWEET POTATO CAKES?