Sweet Potato Cakes
These unique historical cakes transform humble mashed potatoes into a delightful sweet treat by blending them with sugar, butter, and a touch of wheat flour. The dough is shaped into thick rounds and baked until golden brown, resulting in a texture that sits comfortably between a dense scone and a soft biscuit. Best enjoyed warm from the oven, they are traditionally slit open and served with a generous pat of melting butter for a comforting finish.
Ingredients
- 1/2 pound Potatoes (Originally '0.5 seer'. Use good quality potatoes, boiled, peeled, and mashed very smooth.)
- 1/4 cup Sugar (Originally 'navtank' (approx 2 oz).)
- 1/4 cup All-purpose flour (Originally '2.5 tolas' (approx 1 oz). Use refined wheat flour.)
- 2 tablespoons Butter (Originally '2.5 tolas' (approx 1 oz). Softened.)
- 1 large Egg (Fresh.)
- 1 teaspoon Baking powder (Heaping teaspoon. Alternatively, use 2 pinches of baking soda.)
- 1 tablespoon Butter (for serving) (Quantity estimated for finishing the dish.)
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Instructions
- 1Boil the potatoes until tender. Peel them and mash them thoroughly until completely smooth and free of lumps.
- 2Preheat oven to 400°F (200°C). In a bowl, beat the egg very well. Add the mashed potatoes, sugar, flour, and softened butter. Mix everything together thoroughly. Finally, add the baking powder (or soda) and mix to form a dough.
- 3Form the dough into balls and roll or pat them out into rounds about 1/2 inch thick (like a thick puri or biscuit). Place on a baking sheet and bake in the preheated oven for 15-20 minutes until puffed and golden brown.
- 4Remove from the oven. While still warm, make a small slit in the side of each cake and insert a little fresh butter inside before serving.
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