Sweet potatoes are much healthier and more nutritious than regular potatoes and also have a lower glycemic index. They contain a lot of vitamins (B vitamins included) and elements. When spiced with herbs and oven-baked, they can be an addition to meat instead of traditional potatoes, but not everybody likes their relatively intense sweet taste in that combination. This is where the recipe for sweet potato cakes enriched with the spicy addition of horseradish comes from.
You’ll need (for about 15 small cakes):
– 2 smaller sweet potatoes
– 2-3 tablespoons of grated horseradish
– an egg
– 2-3 tablespoons of flour – oat, buckwheat, rice or spelt
– salt, pepper and a bit of ground ginger
Peel the sweet potatoes (watch out – they stain worse than regular potatoes, it’s best to do this wearing gloves) and grate them. Add the horseradish, egg, flour and spices, mix until a thick texture is achieved. Form the cakes on a tray lined with baking paper – they might not stick very well and can fall apart during the forming, but don’t worry, they’ll be alright after they’re baked. Bake in 180C [350F] for 15-20 mins, until they’re golden.
You can serve the cakes with a meat goulash or shrimps with sauce – the meal then needs to be completed with B complex or B6.
You could of course make those cakes from different vegetables, like carrots or celery, whatever you like 🙂