In the U.S. the sweet potato is incorrectly referred to as a yam. But there again it’s the land where they call aubergines – eggplants, courgettes – zucchini, biscuits – cookies, jam – jelly, jelly – jello, and torture – water boarding. That said, it’s not technically a potato either. It’s sweet though.
Preparation time: 20 minutes
Cooking time: 40 minutes
Skill level: Easy
Makes: 4 – 6
- sweet potatoes – 375g
- 1 small onion – cut in half and thinly sliced
- 2 eggs – beaten
- 2 garlic cloves – crushed
- goat’s cheese – 100g
- olive oil – 2 tbsp
- s & p
Preheat the oven to 220Â°C (gas mark 7). Peel and grate the sweet potatoes, place in a clean tea towel and squeeze out as much liquid as you can. Put in a bowl.
Heat half the oil in a frying pan and sautÃ© the onion and garlic for 3-4 minutes. Add this to the grated potato along with half the cheese and the beaten eggs. Season and mix well.
Divide the mixture into 4 and using your hands, mold into cakes.
Put on an oiled baking tray and drizzle with the remaining oil.
Roast in the oven for 25-30 minutes, or until golden brown.
Remove from the oven and sprinkle with the remaining cheese.
Return to the oven and continue to cook for a further 5-10 minutes, or until the cheese is just turning golden.
Serve with a hearty salad.
Verdict: Sweet and satisfying with a tang to finish.
Drink: Not today.
Entertainment: ‘Control’ on DVD.