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
- Fresh ginger
- Red bell pepper
- Red onion
- Chili paste
- 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.
- 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 Chips
- Pulled Pork Sweet Potato Sandwich
- Vegan Stuffed Sweet Potato
- Sweet Potato Tacos
- Skinny AF Sweet Potato Fries
- Roasted Sweet Potato and Quinoa Salad with Creamy Lemon Pepper Dressing
- Roasted Broccolini and Sweet Potato Tostados
- Baked Sweet Potato Vietnamese Loaded French Fries
- Potato Hash