Author Notes
These are wonderful, baked, sweet potato cakes, that I created recently. They are gluten free, dairy free, sugar free, spiced, flavoursome little nuggets of gorgeousness!! —Elaine @ foodbod
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Ingredients
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2
Medium/large sweet potatoes
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4
Cloves of garlic, crushed
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1
Bunch of coriander, chopped
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4 tablespoons
Quinoa flour (you can use any plain four, the quinoa flour keeps it gluten free)
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2 teaspoons
Ground cumin
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1 teaspoon
Paprika
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1 teaspoon
Chopped red chillies
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1/2 cup
Mixed chopped nuts (I used pistachios, walnuts and pecans that had been soaked overnight)
Directions
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Roast the sweet potatoes whole in the oven at 180C until they are soft all of the way through , this usually takes about half an hour, depending on the shape and size of the potato
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Leave the potatoes to cool then remove their skins and mash the lovely orange flesh
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Add all of the other ingredients and mix it well then put the mixture into the fridge to slightly stiffen
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Fill a muffin tin with muffin cases and spray them with oil so that you can remove the cakes easily later
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Fill the cases with the mixture then bake in the oven at 180C for 30 minutes. Keep an eye on them to ensure that the tops don't burn
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Eat them warm or cold with salad and dressing, or make smaller versions and serve them as a canapé or starter. Enjoy!
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