Sweet Potato Veggie Cake Food

SWEET POTATO VEGGIE CAKE RECIPES

Steps:

• Preheat oven to 200°F (93°C)
• In a skillet over medium heat, cook diced onion in 1 tbsp butter until translucent. About 8 minutes. Set aside to cool.
• Grate sweet potatoes using food processor or box grater. Place in large mixing bowl.
• Add cooled onion, parsley, garlic, flour, cornmeal, eggs, salt, and pepper to sweet potatoes.
• Mix well to thoroughly combine.
• Heat 1/2 cup of canola oil in a cast iron or heavy bottomed skillet over medium - medium high heat.
• Using scoop or large spoon, carefully drop mixture into hot pan. Lightly flatten cakes and cook for 6 minutes on each side.
• Place cooked sweet potato cakes on a baking sheet in the oven to stay warm as you finish cooking the rest of the mixture.

VEGAN SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, sugar, cinnamon, baking powder, salt, and cloves in a bowl and mix well. Add cooled coffee, oil, and sweet potato puree; mix well. Pour batter evenly into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove and allow to cool on a wire rack, about 30 minutes.
• Stir together 1 cup confectioners' sugar, 1 tablespoon orange juice, vanilla extract, and cinnamon in a bowl. Add more sugar or orange juice, if needed, to achieve your desired consistency. Drizzle icing over the top of the cooled cake.

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.