Recipe – Sweet Potato and Polenta Cakes with Rosemary

These delicious little sweet potato cakes go really well with roast lamb, pork, beef, chicken or turkey  – and reheated then next day, topped with a dollop of crème fraîche and some wood-smoked salmon, they were a huge hit at breakfast.

They’re also good enough to eat on their own.

Slightly crunchy on the outside, tender on the inside, they only take a few minutes to make once you’ve baked the sweet potatoes in their skins.

Sweet Potato & Polenta Cakes with Rosemary

Sweet Potato & Polenta Cakes with Rosemary


(Makes approx sixteen 2-inch cakes)


1.5 lbs (680g) of sweet potatoes

1/4 cup (60ml) of very hot water

1/4 cup (60ml) of runny honey, warmed

1/2 cup (120ml) of polenta / yellow cornmeal plus extra for dredging

1 teaspoon of chopped fresh rosemary

Pinch of sea salt

Hi temp cooking oil such as avocado, canola or grape seed


sweet potato cakes 004Bake the sweet potatoes in their skins in a pre-heated 335F (170C) oven for 1 hour. Allow them to cool a bit until you can handle them.

Meanwhile, in a large bowl, combine the polenta with the hot water, warmed honey, rosemary and sea salt – mix together well then squeeze the soft baked potato flesh out of their skins and add this to the mixture – stir to combine  and discard (or eat) the skins.

The mixture will be very soft so carefully form tablespoon-sized amounts into a ball then gently press them down onto a plate of polenta to coat both sides and flatten slightly into a patty shape.

Pour about 1/2 inch (1.5cm) of oil into a heavy, deep-sided saute pan and when hot (but not smoking), transfer no more than 4 patties at a time to the pan. Cook for about 3 minutes until the sides firm up, then flip them over and cook for another minute.

Transfer them to a paper-towel lined plate and continue in this way until they’re all done.

Best eaten hot or warm. You can reheat them gently in a warm oven, or on the stove-top in a dry heavy-based skillet.


About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Salads & Appetizers, Vegan, Vegetables / Vegetarian. Bookmark the permalink.

1 Response to Recipe – Sweet Potato and Polenta Cakes with Rosemary

  1. Vigi says:

    Your recipes are giving my printer a real workout. Another recipe that looks too good to pass up. I love anything made from sweet potatoes and I love polenta. I’m sure this is very tasty!

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