Purple Sweet Potato Cakes Recipes
ROASTED PURPLE SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.
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- Preheat the oven to 400°F. Place sweet potato on a foil lined pan. Bake for 45 minutes or until tender when tested with a fork. Let it cool to room temperature. Remove the peel and mash the sweet potato. You should have 3/4 cup potato puree.Coat an 8-inch springform pan with baking spray or line an 8-inch cake pan with aluminum foil or parchment paper, if desired, and coat with baking spray.
- Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon-colored. On low speed, gradually add the melted butter, mashed sweet potato, and vanilla, scraping down the sides as needed. Add the flour and mix just until flour is combined. Gradually add the milk, beating just until combined.
- If using the same mixer and beaters to beat the egg whites, wash the beaters thoroughly; place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add the cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. Bake at 325 degrees for 38 minutes, or until the center jiggles slightly when gently shaken.
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