Recipe of Perfect Brunch Sweet Potato Cakes

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brunch sweet potato cakes. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potatoes lend moisture and sweetness to a healthy and light breakfast cookie. I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. From sweet potato fries to sweet potato chili, sweet potato burgers - they're baked, boiled, mashed and smashed!

Brunch Sweet Potato Cakes is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Brunch Sweet Potato Cakes is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have brunch sweet potato cakes using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Brunch Sweet Potato Cakes:

1. Get For the potato cakes:
2. Make ready large sweet potato (approx 300g)
3. Make ready flour
4. Get egg whites
5. Make ready harissa paste
6. Get For assembly:
7. Get eggs
8. Get coconut yoghurt
9. Make ready harissa pasta
10. Take Fresh parsley, chopped

Sweet potatoes are a colourful addition to any meal - not to mention a nutritious one. You can feel good about adding sweet potatoes to your vegetable rotation. Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert tables.

Steps to make Brunch Sweet Potato Cakes:

1. Peel and grate the sweet potato. Add the potato to a clean tea towel and squeeze out the excess moisture. Add the potato, flour, egg whites and to a bowl, season well and combine.
2. Shape into 4 potato cakes. Heat a little oil in a frying pan, over a medium heat, fry the potato cakes for 4-5 mins each side or until golden brown and crisp.
3. Poach the eggs in a saucepan of simmering water for 2-3 mins you want runny yolks. Remove with a slotted spoon and drain carefully on kitchen paper.
4. Spread some of the harissa in the middle of two serving plates and top with a spoonful of the coconut yogurt. Top with a potato cake, then add more yoghurt and then another potato cake, add another spoonful of the yoghurt then top with a poached egg. Drizzle around the plate with more harissa and scatter over the chopped parsley. Serve immediately!

Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert tables. Puréed, boiled sweet potatoes give the cake its earthy sweetness and rich orange color, but we also tested the recipe with canned pumpkin purée, which can be used in a pinch. Be sure to let the cake fully cool so you get a beautiful, clean slice. Place the sweet potato chunks, soy sauce, flour, spring onions, chilli in a mixing Top tip for making Sweet potato cakes.

So that is going to wrap it up for this special food brunch sweet potato cakes recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!