Home > Christmas > Vegetable and Side Dishes > Sweet Potato Cake

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

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


Serves: 4


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.

Related food category: