Gato Patate Douce (Sweet Potato Cake)
A delightful and subtly sweet cake made from mashed sweet potatoes, coconut, and fragrant spices. This dessert is a comforting and traditional treat in Seychelles, often enjoyed with a cup of tea or coffee.
🧂 Ingredients
- 500 g Red sweet potato(peeled and diced)
- 15 g Green cardamom pods(crush pods, remove seeds, grind)
- 80 g Brown sugar
- 100 g Frozen shredded coconut(thawed)
- 180 g Plain flour
- Canola oil(for deep-frying)
- Water(for boiling)
👨🍳 Instructions
- 1
Bring a large saucepan of water to the boil. Add the diced sweet potato and boil for 15 minutes, or until cooked through. Drain and allow to cool completely.
- 2
While the sweet potatoes are cooking, prepare the filling. Crush the cardamom pods in a mortar and pestle, remove the black seeds, and grind the pods to a fine powder. Transfer the ground cardamom to a medium bowl with the brown sugar and thawed shredded coconut. Mix well to combine and set aside.
- 3
In a large bowl, mash the cooled sweet potatoes until very smooth. Gradually add the plain flour, kneading to form a smooth dough. You may not need all the flour; the dough should be firm but pliable.
- 4
Knead the dough for 5 minutes, then let it rest for 10 minutes.
- 5
Heat enough canola oil for deep-frying in a large, heavy-based saucepan to 180°C (350°F).
- 6
Divide the dough into two balls. Roll each ball into a rectangle about 2 mm thick. Use a cookie cutter to cut out 8 cm rounds. Re-roll scraps as needed.
- 7
Place about 1 teaspoon of the coconut filling in the center of each dough round. Lightly moisten the edges of the dough with water.
- 8
Fold the dough over the filling to create half-moon shapes. Crimp the edges with a fork to seal.
- 9
Carefully place the cakes into the hot oil, frying in batches. Deep-fry for 2-3 minutes per side, or until golden-brown. Do not overcrowd the pan.
- 10
Remove the fried cakes with a slotted spoon and transfer to a tray lined with paper towels to drain excess oil.
- 11
Serve warm or at room temperature.
💡 Pro Tips
- ✓Ensure the sweet potatoes are completely cooled before mashing to avoid a sticky dough.
- ✓If the dough becomes too sticky, add a little more flour, a tablespoon at a time.
- ✓Fry in batches to maintain the oil temperature and ensure even cooking.
🔄 Variations
- Add a pinch of cinnamon or nutmeg to the sweet potato dough for extra flavor.
- For a different filling, try a mix of grated coconut, sugar, and a touch of vanilla.
- These can also be baked at 180°C (350°F) for about 20-25 minutes until golden brown.