Simple Way to Prepare Speedy Brunch Sweet Potato Cakes

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brunch sweet potato cakes. One of my favorites. This time, I will make it a little bit tasty. This will be really 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 on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Brunch Sweet Potato Cakes is something that I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Brunch Sweet Potato Cakes:

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

Instructions 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’s going to wrap this up with this exceptional food brunch sweet potato cakes recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!