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Sweet Potato Cake

Sweet potatoes, with their rough, reddish skins and misshapen appearance, are readily available throughout the winter. Boiled just like ordinary potatoes, they have a creamy white flesh that mashes well. Their sweet, earthy taste is delicious in this layered vegetable accompaniment and is perfect with any rich game dish.

Image of Sweet Potato Cake
Ingredients

1 kg (2 lb) sweet potatoes
1 ripe pear
60 g (2 oz) butter
3 tablespoons honey
Salt and pepper

Details

Serves: 4


Method

1 Cook the potatoes in their skins, in boiling water for 30-40 minutes, until tender then drain.


2 Preheat oven to 200°C (400°F/ Gas 6). Grease and base line a 20 cm (8 in) sandwich tin with greaseproof paper.  


3 Peel and slice the potatoes as thinly as possible. Peel, core and very thinly slice pear.


4 Pack half the potato slices into tin. Cover with the pear slices, then remaining potato.


5 Melt butter and mix with the honey, salt and pepper. Pour over potatoes. Cover with foil and bake for 45 minutes.


6 Invert on to a flameproof plate and remove paper. Cook under a hot grill for 2-3 minutes, until brown. Serve cut into wedges.

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