Sweet Potato Cake

A chewy and tender cake with a lightly caramelized crust. The earthy sweetness of the potato balances perfectly with the crunch of toasted sesame seeds.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 592
• Protein: 8 g
• Carbs: 100 g
• Fat: 17 g

Ingredients

• 500 g Sweet potato ( peeled and chopped )
• 150 g Rice flour
• 50 g Corn starch
• 80 g Brown sugar
• 2 tbsp sesame seeds ( for topping )
• 3 tbsp Peanut oil ( for frying )
• 50 ml Mineral water optional ( adjust for texture )
• 1 pinch Gray sea salt
• 100 g Glutinous rice flour

Instructions

1. Cooking the potatoes

   Peel the sweet potatoes and cut them into rounds. Steam them until the flesh mashes easily with a fork.

2. Preparing the mash

   Mash the potatoes until smooth while they are hot. Stir in the brown sugar and a pinch of grey sea salt until completely dissolved.

3. Binding the dough

   Add the rice flour, glutinous rice flour, and cornstarch. Knead the mass by hand to obtain a soft dough that no longer sticks to your fingers. If it's too dry, add a splash of mineral water.

4. Shaping and finishing

   Form small thick patties. Press one side into the sesame seeds so they are well embedded in the dough.

5. Pan-frying

   Heat the oil in a pan. Sear the patties over medium heat until the crust is golden and crispy on each side. The inside should remain soft.

Chef's tips

• The dough should feel like soft playdough: if it cracks, add a little more water.
• Don't over-sweeten, the sweet potato already provides its own natural sugars.

Storage

Keep for 2 days in the fridge. Re-fry in a dry pan to restore the crunch.