Sweet Potato Cakes

Course #2 - The Appetizer

This is a little something my mom had made up. The first time I tried it, I was bit hesitant, but I ended up liking it so much that I decided to add it to our meal. You'd think it's a cake or cookie or some other baked goodie, yet it's a sweet potato and a handy snack as well.




Sweet Potato Cakes

1 large white sweet potato
1/4 c sugar
2 Tbsp Butter
2 c Panko crumbs

Preheat oven 350˚F

Cut the sweet potato into medium portions and place into a large pot. Add in enough water, just enough to cover it and bring to a boil. When the water is boiling turn down the heat and let it simmer for roughly 15 min or until fully cooked. It's like making mashed potatoes. To test if the potato is done, poke it with a fork or knife and it should easily pierce through with no little to no resistance.

When the potatoes are ready, dump the water out and let cool for 5-10 min.

Remove the skins then mash the the potato. You may use a food processor or potato ricer. Add in the sugar and butter. Mix thoroughly. Next divide into 6 equal portions and shape into palm-sized cookie forms.

Then coat the potato cookies with the panko crumbs. Place on baking sheet.

Bake for roughly 45 min or until of a golden hash-brown color.

It will have a nice crispy crust and soft chewy center.