Name: Sweet Potato and Leek Cakes
Yield: Serves 6
Ingredients: groundnut oil for frying; sea salt; black pepper; 1 rounded tablespoon thick plain yoghurt; 900 g/2 lb sweet potatoes; 100 g/4 oz butter; 6 small to medium leeks; 100 g/4 oz fresh breadcrumbs; 2 tablespoons whole seed mustard; 2 level teaspoons caraway seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

There are several types of sweet potato but the ones I like best are those with a thin reddish/orange skin and clear, pale-orange flesh, which becomes richer and deeper when cooked. Before buying, scrape a little skin off with your nail to make sure they are not the white-fleshed kind. Serve these cakes for lunch or supper, with a mixed leaf salad.