I love making these Sweet Potato Cheese Cakes because they’re simple, comforting, and absolutely delicious. The natural sweetness of the sweet potatoes pairs beautifully with the gooey melted cheese, making them irresistible for any occasion.
A Sweet and Savory Delight
Sweet Potato Cheese Cakes are one of my all-time favorites!
The natural sweetness of the sweet potato shines in every bite, and I keep the sugar to a minimum, adding only 10g.
Of course, you can always adjust the sugar to match your personal preference.
These Sweet Potato Cakes are not only delicious but also a fantastic way to use up any leftover mashed sweet potatoes you might have.
Trust me, you won’t want to miss out on making these!
Adjusting the Dough for Perfect Sweet Potato Cakes
One key thing to keep in mind is that the water content of sweet potatoes can vary depending on the type and freshness.
This means you’ll need to adjust the amount of glutinous rice flour accordingly.
Start by adding the flour gradually, mixing as you go, until the dough becomes soft, smooth, and no longer sticky.
If the dough feels too dry and crumbly, add a little water, one small spoonful at a time, until it comes together.
On the other hand, if the dough is too wet and sticky, continue adding small amounts of glutinous rice flour until it reaches the perfect consistency for shaping. Taking the time to get the dough just right ensures the cakes will turn out soft and tender.
Cooking methods
When it comes to cooking these Sweet Potato Cakes, I love that you have two options: baking in the oven or pan-frying.
Baking gives the cakes a beautiful golden color with a slightly crisp exterior and a tender, cheese-filled center. It’s a great hands-off method, especially if you’re making a large batch.
On the other hand, pan-frying gives the cakes an irresistible golden crust with a slightly caramelized flavor. It’s perfect for when you want a quick and satisfying treat.
Why You‘ll Love This Recipe
- Easy to Make: Straightforward steps with minimal ingredients.
- Versatile: Great for different cooking methods—bake or pan-fry based on your preference.
- Family-Friendly: Loved by kids and adults alike!
Ingredients
- 500g sweet potato (1-2 pieces, depending on size)
- 60g glutinous rice flour (adjust as needed)
- 10g white sugar (adjust as needed)
- 200g shredded cheese
- 1 egg (use yolk only)
- white sesame seeds, as needed
Instructions
Prepare the Sweet Potatoes
Wash the sweet potatoes, peel them, and slice into thin pieces. Steam them over high heat for 15-20 minutes until they are soft enough to pierce easily with a chopstick. Mash the steamed sweet potatoes into a smooth puree using a masher or spoon.
Make the Dough
Combine the mashed sweet potatoes with glutinous rice flour and white sugar. Mix well and knead into a soft, smooth dough.
Fill and Shape
Divide the dough into equal portions. Take one portion and use both hands to gently roll the dough into a smooth, round shape. Press a hole in the center with your thumb. Add a small amount of shredded cheese, seal the opening tightly, and shape it into a patty. Coat the sides of the patty with white sesame seeds, leaving the top and bottom uncoated.
Apply Egg Wash
Separate the egg yolk and brush it evenly over the top of the sweet potato cakes.
Cook the Cakes
Oven Method:
- Preheat the oven to 180°C (356°F).
- Place the cakes on a baking tray and bake for 15-20 minutes.
- Keep an eye on the color. If they brown too quickly, lower the temperature or cover them with foil. Remove when the surface is golden and the cheese is melted.
Pan-Frying Method:
- Heat a small amount of oil in a frying pan.
- Add the cakes and cook over low heat, flipping occasionally to ensure even browning. Cook until both sides are golden brown and the cheese is melted, about 5-8 minutes.
Notes
- When steaming the sweet potatoes, avoid undercooking or overcooking them to maintain the right consistency for the dough.
- Gradually add the glutinous rice flour to ensure the dough is soft yet firm enough for shaping.
- Watch the heat carefully during baking or pan-frying to prevent the cakes from burning.
Frequently Asked Questions
Q: Can I use other types of cheese for the filling?
A: Absolutely! Mozzarella works great for a stretchy texture, but you can use your favorite cheese.
Q: Can I make these ahead of time?
A: Yes! Shape the cakes and store them in the refrigerator for up to a day before cooking.
Q: What can I serve with these cakes?
A: They’re delicious on their own but pair wonderfully with a drizzle of honey or a side of yogurt for added flavor.
Q: Can I freeze the cakes?
A: Yes, you can freeze the uncooked cakes and cook them directly from frozen. Adjust the cooking time accordingly.
Leftover Mashed Sweet Potato? Try These Simple Sweet Potato Cakes
Ingredients
- 500 g sweet potato 1-2 pieces, depending on size
- 60 g glutinous rice flour adjust as needed
- 10 g white sugar adjust as needed
- 200 g shredded cheese
- 1 egg use yolk only
- white sesame seeds as needed
Instructions
Prepare the Sweet Potatoes
- Wash the sweet potatoes, peel them, and slice into thin pieces. Steam them over high heat for 15-20 minutes until they are soft enough to pierce easily with a chopstick. Mash the steamed sweet potatoes into a smooth puree using a masher or spoon.
Make the Dough
- Combine the mashed sweet potatoes with glutinous rice flour and white sugar. Mix well and knead into a soft, smooth dough.
Fill and Shape
- Divide the dough into equal portions. Take one portion and use both hands to gently roll the dough into a smooth, round shape. Press a hole in the center with your thumb. Add a small amount of shredded cheese, seal the opening tightly, and shape it into a patty. Coat the sides of the patty with white sesame seeds, leaving the top and bottom uncoated.
Apply Egg Wash
- Separate the egg yolk and brush it evenly over the top of the sweet potato cakes.
Cook the Cakes
- Oven Method:
- Preheat the oven to 180°C (356°F).
- Place the cakes on a baking tray and bake for 15-20 minutes.
- Keep an eye on the color. If they brown too quickly, lower the temperature or cover them with foil. Remove when the surface is golden and the cheese is melted.
- Pan-Frying Method:
- Heat a small amount of oil in a frying pan.
- Add the cakes and cook over low heat, flipping occasionally to ensure even browning. Cook until both sides are golden brown and the cheese is melted, about 5-8 minutes.