Two-ingredient Sweet potatoes cakes

THIS RECIPE IS VERY SIMILAR TO A TRADITIONAL RÖSTI WITH POTATO STRIPS, BUT IS MUCH LIGHTER AND HEALTHIER, BECAUSE IT CONTAINS LESS BUTTER. IT’S A PERFECT HEALTHY SIDE DISH OPTION FOR DINNER. TOP IT WITH CRÈME FRAÎCHE OR SMETANA. YOUR KIDS WILL LOVE THEM! 

Makes 6 slices

Ingredients

  • 1 large sweet potato (about 400 g), cut into small cubes (about 2 cm)
  • 1 tbsp butter for frying and 1-1.5 tbsp melted butter for brushing

Recipe Preparation

Preheat a fan assisted oven to 180℃, with the rack in the middle position.

Heat 1 tbsp butter in a large frying pan over medium-high heat. Cook sweet potato cubes until just slightly undercooked, stirring from time to time to avoid burning. Set aside.

Grease a springform tin or shallow baking tray. Pour sweet potatoes in tray. 

Use the back of a fork to mash the sweet potatoes, evenly spreading them into the tray, all the way to the edge. Brush the top with melted butter and bake for 25-30 minutes, or until the edges are brown and crispy.

Remove the cake from the tin and serve it with crème fraîche or smetana.

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