Sweet Potato Cakes With Tomato Soy Sauce Food

SWEET POTATO CAKES

Steps:

• Peel and cut up sweet potato. Soak in water for 15 minutes.
• In a saucepan, place sweet potato and water just to cover. Cook until sweet potato is tender. Mash while hot.
• Grate 2 cloves of garlic. Slice 1 clove thinly.
• In a bowl, combine mashed sweet potato, grated garlic, soy sauce and egg. Form into thick rounds and push a slice of garlic into each center.
• Melt butter in a skillet and saute until both sides are browned.

SWEET POTATO GNOCCHI WITH TOMATO SAUCE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put both types of potato on a baking tray, prick all over with a fork, then bake for 50-60 mins until a knife easily slides into them. Cut all the potatoes in half to allow excess steam to escape as they cool.
• Meanwhile, make the sauce. Heat the oil in a pan over a medium heat and fry the garlic and chillies until softened. Tip in the tomatoes, stir in half the chopped basil, then cover and leave to cook over a low heat for 20-30 mins to make a thick sauce.
• When the baked potatoes are cool enough to handle, carefully peel and discard the skins, then mash well until smooth. Stir in the flour, then knead briefly with your hands to create a dough, adding a little extra flour if the mixture is sticky.
• Halve the dough, then wrap one half and put it in the fridge for another day. Will keep chilled for up to three days. Quarter the remaining dough, then roll each piece into a sausage about 28cm long and cut into even bite-sized chunks. Lightly press using the back of a fork to create ridges, if you like, then set aside, spaced apart.
• Bring a large pan of water to the boil, then drop in the gnocchi and cook for 2-4 mins until they rise to the surface, then scoop them out using a slotted spoon. Don't let them overcook or they'll fall apart. Toss with half the tomato sauce, tear in half the remaining basil, and scatter over half the cheese. The remainder will keep chilled for up to three days. Make the rest of the gnocchi as described in step 4, then reheat in the sauce and serve as above with the remaining basil and cheese.

SWEET POTATO CAKES WITH POACHED EGGS

Steps:

• To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
• Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
• Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

SWEET POTATO CAKES WITH TOMATO & SOY SAUCE

Steps:

• To make the Soy & Tomato Sauce, heat the oil in a wok and stir-fry the garlic and ginger for about 1 minute.
• Add the tomatoes and stir-fry for another 2 minutes.
• Remove from the heat and stir in the soy sauce, lime juice, and cilantro. Set aside and keep warm.
• Peel the sweet potatoes and grate finely (you can do this quickly with a food processor). Place the garlic, chile, and cilantro in a mortar and crush with a pestle to a smooth paste. Stir in the soy cauce with the garlic, chili, and cilantro and mix in the sweet potatoes.
• Divide the mixture into 12 equal portions. Dip into flour and pat into a flat, round patty shape.
• Heat a shallow pool of oil in a wide skillet. Cook the sweet potato patties over a high heat until they are golden, turning them once.
• Drain the cooked patties on paper towels and sprinkle with sesame seeds. Serve while still hot, with a spoonful of the Soy & Tomato Sauce.

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

SUPER EASY SWEET POTATO CAKE (DOCTORED CAKE MIX)

Steps:

• Preheat oven to 350°F (or as instructed on cake mix box).
• Mash the sweet potatoes in a bowl.
• Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
• Add cake mix and apple pie spice. Mix on medium speed until smooth.
• Pour into pan of choice. I used a bundt.

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
• Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm) apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.) Remove to a paper-towel-lined baking sheet and place in a 300F (150C) oven to keep warm while you cook the rest of the pancakes.
• Serve hot with sour cream, salsa or applesauce as an accompaniment.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

SWEET POTATO CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
• In a large mixing bowl, mix all cake ingredients except nuts and coconut.
• Mix at low speed until moistened, then beat 3 minutes at high speed.
• Fold in the nuts and coconut.
• Pour into pan and bake about 40 to 50 minutes or until cake test done.
• Let cake cool.
• To make frosting:
• mix all ingredients well with electric mixer until the frosting is smooth.
• Frost cake.
• Sprinkle a bit of coconut or nuts on the frosting for garnish.
• This can be made a day ahead and kept tightly covered in refrigerator.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

DICED POTATOES IN SOY SAUCE

Steps:

• Heat oven to 450.
• Place butter in a 13x9 or 10x15 rimmed baking pan; set pan in oven until butter is melted.
• Add potatoes to pan and stir to coat with butter.
• Bake stirring occasionally, until potatoes are tender when pierced (about 20 minutes).
• Add soy sauce to potatoes and stir to coat.
• Continue to bake until potatoes look dry (about 10 more minutes).
• Good served with beef roast or steak.