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Leek and sweet potato cake

  • August 12, 2018August 13, 2018
  • by Jono

A stunner of a bake, kinda halfway between a quiche and a savoury cake… Feel free to leave out the ham for a vegetarian version. This is quick, easy, makes loads and can easily be the main item at a dinner party.

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Leek and sweet potato cake

Course Main Course
Cuisine Fusion
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 onion, chopped
  • 3 large (0,5m) leeks, sliced thinly
  • 0.5 kg orange sweet potato, cubed can use butternut if you can't get orange sweet potato
  • olive oil
  • 150g ham or bacon, chopped
  • 3 garlic cloves, crushed

Batter

  • 1/2 cup wholewheat flour
  • 4 eggs
  • 1 tsp baking powder
  • 2 tsp salt
  • black pepper
  • 1 tsp turmeric
  • 3 tsp hot paprika
  • 2 tsp dried sweet basil can use fresh basil
  • 2 tsp dried sage
  • 1 cup yoghurt

Instructions

  • Preheat the oven to 200C.
    Microwave steam the sweet potato for around 5 minutes, until almost soft but still retaining a bite. 
  • Fry the onion, leeks and ham in olive oil until soft and fragrant, around 10-15 minutes. 
    Add the garlic and fry another 2 minutes. 
    Season with salt and set aside.
  • Mix the batter ingredients together, you want something thats pourable but not runny. If it's too stiff, add some more yoghurt, if too runny add a bit more flour. 
  • Mix the steamed sweet potato cubes, the leeks and the batter together in a mixing bowl, and pour into a lined baking tray or pot with a lid. 
    Bake, covered, for 20 minutes, then uncover and bake another 10 minutes.
    Let sit outside the oven to settle for 10 minutes before serving. 

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Overland from Shangri-la to Chengdu
Conchiglie with aubergine and olives
Jono
bacon bake delicious easy ham leek potato quick summer sweet vegetarian yoghurt

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