These gorgeous, aromatic Purple Sweet Potato Cakes are nothing short of spectacular! From the rich jewel-toned colors to the sweet and savory flavors, it’s safe to say that your weekly menu just became a lot more interesting. Options are endless with this type of sweet potato, as you can make it sweet or savory depending on the seasonings, which means that these cakes will add a whole new dimension to your recipe collection. Thanks to the poached egg, this makes for the perfect brunch recipe, lazy weekend dinner, or easy weekday breakfast, and is sure to wow taste buds all around.
Because this type of sweet potato is more dry and dense than the average variety, it takes longer to cook (90-120 minutes), so it’s recommended that you batch cook these and save them for different meals throughout the week. But, however you choose to enjoy these sweet potato cakes, you’re in for a treat!
Sweet potatoes are well known for their health benefits, and this purple variety is certainly no exception. Thanks to the anthocyanins, the natural pigments in plant foods, these sweet potatoes are rich in color and even have cancer prevention properties (1). Studies have also shown that moderate consumption of anthocyanin products may reduce cardiovascular disease and improve visual functions (2). In addition to cancer prevention, purple sweet potatoes are an excellent source of vitamin C, fiber, and antioxidants, while providing a diabetic friendly low glycemic index. So go ahead and enjoy these tasty roots–we know we do!
Purple Sweet Potato Cakes with Poached Egg
Serves: 2 servings
2 large Stokes Purple Sweet Potatoes, washed and scrubbed
2 tablespoons almond milk or milk of your choice
1 teaspoon coconut oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pepper, to taste
4 cups water
1 teaspoon apple cider vinegar
4 tablespoons salsa
Sweet Potato Cake:
Preheat oven to 350 F and line a baking sheet with parchment paper. Set aside.
Stab the sweet potatoes a few times with a fork, place on baking sheet, and cook for 90 minutes. Check the potatoes at 90 minutes to see if they are soft. If not soft, cook them for an additional 30 minutes.
When done, remove the sweet potatoes from the oven, and cut them open to cool. Once they are cool, scoop the flesh into a bowl.
Add almond milk, coconut oil, garlic powder, onion powder, and pepper, and mix together until well combined. Divide into 1/2 cup sizes and form cake patties with your (very clean) hands.
Put them on the baking sheet equidistant from each other, and place in the oven for an additional 5-10 minutes, or until a slight browning occurs on the top of the cakes.
In a medium size saucepan, bring water and apple cider vinegar to a boil.
Once boiling, turn off the heat. Crack eggs in a small bowl, and slide them into the water. Leave standing for 4-5 minutes or until the egg whites are firm and the yolks are runny.
Use a slotted spoon to remove the eggs and place them on top them on the sweet potato cakes. Top with salsa and serve.
*Season with salt, if desired.[br]*This dish pairs well with a baby spinach salad topped with grape tomatoes, hemp seeds and a simple lemon balsamic dressing.
(1) Lim S, Xu J, Kim J, et al. Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention. Mol Nutr Food Res. 2013 Nov;57(11):1908-17. https://www.ncbi.nlm.nih.gov/pubmed/23784800.
(2) Hou DC. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med. 2003 Mar;3(2):149-59. https://www.ncbi.nlm.nih.gov/pubmed/12630561?ordinalpos=3&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum.