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Mashed Sweet Potato Cakes
Mashed Sweet Potato Cakes

Before you jump to Mashed Sweet Potato Cakes recipe, you may want to read this short interesting healthy tips about Goodies that offer You Power.

Eating healthy foods can make all the difference in the way you feel. Increasing our intake of sensible foods while decreasing the intake of unhealthy types plays a part in a more healthy feeling. A little bit of pizza does not make you feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthier foods for snacks between meals. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are a few healthy snacks that can be used when you need a fast pick me up.

Whole grain meals are an outstanding choice for a fast wholesome snack. A slice of whole wheat toast, as an example is a great snack in the morning. Eating on the run may be more healthy with whole grain chips and crackers. Whole grains are generally better than processed grains found in white bread.

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to mashed sweet potato cakes recipe. To make mashed sweet potato cakes you need 3 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Mashed Sweet Potato Cakes:
  1. Provide 500 grams Sweet potatoes
  2. Take 50 grams Flour
  3. Prepare 70 grams Sugar
Instructions to make Mashed Sweet Potato Cakes:
  1. Slice the sweet potatoes in 1 cm thickness. Skins can be removed or left on. I boil the potatoes first, then remove the skin when I mash them.
  2. Drain the potatoes and mix flour and sugar and mash together. Add a little of the liquid from the boiled potatoes (about 50 ml) for a smooth consistency. It's fine not to add liquid.
  3. Mash until it becomes to this consistency. It's tasty with a few lumps.
  4. Roll into desired size. Shape them round like the moon. The large ones are for dinner, and the smaller ones are for tomorrow's packed lunch.
  5. Let them cool. If fried hot, they may crumble! Coat lightly in flour before frying.
  6. Deep fry in oil. You can also fry them in a pan.
  7. If there's mashed potato left over, wrap and store in freezer.
  8. The smaller cakes are for packed lunch.
  9. I recreated this pounded cakes with sweet bean paste inside that I once found. This version also delicious. They're addictive.

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