Sweet potato cakes

Taste works in mysterious ways ! All my childhood and still now, I heard my mum wonder why I did not like beetroots despite their sweetness. I, personally, feel they taste like dirt… There are a few, but still some, ingredients that are on my blacklist. And looking at this list I wonder if I’m fit to live in the US because cinnamon and sweet potato had been blacklisted for some time already… See, I never was too big a fan of the sweetness of the sweet potatoes and their mashy texture. But to keep an open mind I kept trying and here is at last a recipe to make them to my taste !

Ingredients – 4 people 


  • 1kg sweet potatoes
  • 2 tsp soy sauce
  • 100g plain flour
  • 1 tsp salt
  • 3 tbsp spring onions
  • 1/2 tsp fresh red chilli finely chopped
  • plenty of butter for frying


  • 50g Greek yogurt
  • 50g soured cream
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped coriander
  • salt and black pepper


  1. Peel and cut the sweet potatoes in large chunks then steam them until completely soft. Leave them in a colander to drain for at least 1 hour.
  2. Prepare the sauce : mix all ingredients together until smooth.
  3. Then mix the potatoes with all the ingredients, by hand until the mix is smooth and even. If it is runny, add more flour. You want to have a sticky mixture.
  4. Melt butter in a frying pan, shape your cakes in a round shape ( about 5 cm diameter and 1 cm thick ) and fry them until you get a nice brown crust on each side.
  5. Place between 2 sheets of kitchen paper to soak the excess of butter and serve hot or warm with the sauce on the side. A bed of raw fennel salad with radishes and basil leaves seasoned with lemon juice and olive oil can be a good side as it’s crispy texture and fresh taste will complement nicely the cakes.

This recipe is from Yotam Ottolenghi’s book Plenty

Variations : throw in diced pancetta for a meatier option !