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  • Writer's pictureDan Rémi

Batat (Sweet Potato) Cakes

Servings: 4

Calories & Macros: 3107 kcal; Protein 49 g (6%), Carbs 487 g (65 %), Fats 98 g (29 %)

Prep Time: 20 min

Cook TIme: 30 min


  1. 500 g sweet potato

  2. 400 g wheat flour

  3. 1 tsp salt

  4. 100 g desiccated coconut

  5. 75 g cane sugar

  6. Rapeseed oil


  1. The sweet potatoes (unpeeled) are boiled in water salted with 1/2 tsp salt, until tender. To shorten the boiling time, you can chop the sweet potatoes into smaller pieces.

  2. Pour the water away, peel the sweet potatoes and throw the peel out.

  3. Mash the sweet potatoes with a knife.

  4. To create the filling of the cakes, the sugar and desiccated coconut are mixed together

  5. The dough:

    1. To the mashed sweet potatoes, add 1/2 tsp salt and add wheat flour, until a dough is formed while mixing.

    2. The dough is rolled out into a 2 mm thick layer. Use a cup or glass to create round dough elements.

    3. 1 tsp of filling is placed in the middle of each element.

    4. Fold the dough over the filling to create a "half-moon". Seal the folded dough element with your fingers. Finish off the sealing by creating a striped pattern with a fork.

6. Heat the oil up for deep frying, until it bubbles around an inserted toothpick or other inserted object.

7. Add elements such that they don't overlap each other when deep frying.

8. Deep fry until light brown in colour on both sides (must be turned midway).

9. Extract the cakes from the oil, and press out excess oil. Place them on a tissue to soak up oil. It's now ready! Enjoy!

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