Description

Crispy Purple Sweet Potato Cakes are a delightful snack or side dish featuring naturally sweet purple sweet potatoes combined with glutinous rice flour to create a chewy texture. Coated with crunchy white sesame seeds and pan-fried to a golden crisp, these cakes offer a perfect balance of sweetness and savory notes, making them a unique treat that will wow your taste buds.

Ingredients

Scale

Primary Ingredients

2 cups sweet potato puree (cooked and mashed purple sweet potatoes)
1 cup glutinous rice flour
1/4 cup water
2 tablespoons brown sugar

For Coating and Seasoning

1/4 cup white sesame seeds
Flaky kosher salt, to taste

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Instructions

Cook and puree sweet potatoes: Cook the purple sweet potatoes until they become soft, which takes about 30 to 40 minutes. Once cooked, mash them thoroughly until you have a smooth puree.
Mix the batter: In a bowl, combine the sweet potato puree with glutinous rice flour, water, and brown sugar. Stir the mixture until it forms a smooth, cohesive dough.
Shape and coat: Take portions of the dough and shape them into flat cakes approximately ½ inch thick. Then, evenly coat each cake with white sesame seeds.
Pan-fry the cakes: Preheat a skillet over medium heat. Cook the cakes in the skillet for 3 to 5 minutes on each side until they develop a crispy, golden brown exterior.
Season and serve: Just before serving, sprinkle the cakes with flaky kosher salt to enhance their sweet and savory flavors. Serve warm for best taste.

Notes

You can use regular sweet potatoes if purple ones are not available, but the color will differ.
Adjust the sweetness by modifying the amount of brown sugar according to your preference.
Use a non-stick skillet or lightly grease the pan to prevent sticking while frying.
These cakes are best enjoyed fresh but can be reheated in a skillet to restore crispiness.