Sweet Potato Cakes

My sister-in-law gifted me the cookbook Plenty: Vibrant Vegetable Recipes From London's Ottolenghi for Christmas. Since Christmas I've been dying to try a recipe from the book and last night I finally had a chance to. 


This recipe is pretty straight forward and the cakes will take you about 30 minutes to make. You should end up with about a dozen when you're finished.

You will need:

4 sweet potatoes - peeled & cubed

1 cup of flour

1/2 cup splenda (or sugar if you're not into splenda)

2 tablespoons of soy sauce

salt & pepper to taste

any seasoning of your choice (I used cayenne & cardamom)

oil for the pan (olive oil, veg, coconut - whatever you like)

After you have peeled and cubed the sweet potatoes, place them in a large pot and cover them with water. Bring to a boil on the stove. Cook until you can easily slide a knife into any of the cubes.

Peeled & Cubed Yams

Strain the sweet potatoes and allow them to drain in the sink for a few minutes. I used I ricer to mash my sweet potatoes but you could use a potato masher or fork if you don't have a ricer. 

Here's what it looks like:

Mashed Yams

Add the flour, splends, soy sauce, and seasoning to the mashed sweet potatoes. Mix until no flour is visible. You should be able to form patties without them falling apart but the mixture should still be sticky. Yes, this is messy but that just makes it more fun.

Heat a non-stick pan over medium heat and add a tablespoon of oil. The cookbook calls for butter but one - I hate butter and two - why take something healthy and slather it in butter?

Form the patties so that they're about 2 inches in diameter and about 1/4 to 1/2 and inch thick. Cook until brown on both sides, about a couple of minutes on each side.

Yam Cakes

While the patties are cooking, line a baking sheet with paper towel. Place the cooked patties on the paper towel to absorb excess oil. Serve warm.

I also made a dipping sauce similar to the one in Plenty. I used a couple of spoon-fulls of both sour cream and greek yogurt, a couple tablespoons of lemon juice, and salt & pepper. Obviously, if you want to keep it vegan try another dipping sauce instead.

Enjoy! xx Allison