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Sweet Potato Cakes

Sweet Potato Cakes

4rating out of 5

(264 reviews from our customers)

Prep Time

40 min



This vibrant little number plates up rugged n’ ready sweet potato cakes over shredded little gem, topped with a homemade blue cheese dressing and garnished with crunchy toasted pecans.

Prep Time

40 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tomato
1 little gem lettuce
1 mayonnaise sachet †
50g stilton cheese †
300g potatoes
300g sweet potatoes
1 tbsp white wine vinegar
1 tbsp chipotle paste
You Will Need
Flour, milk, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 little gem lettuce
  • free-range mayonnaise<span class="strong">†</span>
  • 100g blue cheese<span class="strong">†</span>
  • 300g potatoes
  • 300g sweet potatoes
  • 1 white wine vinegar sachet (15ml)
  • 1 chipotle paste sachet (20g)
Typical Values per 100g per serving
Energy 451 kJ
105 kcal
2327 kJ
543 kcal
of which saturates
5.1 g
1.9 g
26.2 g
10 g
of which sugars
12.8 g
2.7 g
66.2 g
14.1 g
Fibre 1 g 5.1 g
Protein 3.2 g 16.4 g
Salt 0.42 g 2.17 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
1 little gem lettuce
little gem lettuce
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
100g blue cheese
pasteurised cows milk, salt, lactic acid culture, microbial rennet, mould culture, lipase, firming agent: calcium chloride
300g potatoes
300g sweet potatoes
1 white wine vinegar sachet (15ml)
white wine vinegar
1 chipotle paste sachet (20g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (mustard, egg, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sweet Potato Cakes

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Wash and cut the white potatoes into 3cm cubes

Add them to a large pot with a matching lid on a high heat with enough (salted) boiled water to cover by 2 inches

2 Sweet Potato Cakes

Bring the water to a boil on a high heat and boil the potatoes with a lid on for 8 min

Meanwhile, wash and cut the sweet potatoes into 3cm cubes

Set aside a mixing bowl large enough to fit both the white and sweet potatoes for step 4

3 Sweet Potato Cakes

Add the sweet potatoes to the pot after 8 min and boil both uncovered for a further 5 min, to soften slightly

Meanwhile, crumble the blue cheese into a bowl with the vinegar and mash together into a rough paste

Mix in the mayonnaise, 1 tbsp (2 tbsp) of milk and pepper to taste

This is your blue cheese dressing

4 Sweet Potato Cakes

Drain the white and sweet potatoes in a sieve and rinse under cold water until cool enough to handle, then shake dry

Add both to the mixing bowl and coat them in the chipotle paste and then in 4 tbsp (8 tbsp) of flour, before crushing them gently with a potato masher

Season with salt and pepper, shape into 4 (8) patties & dust in flour to seal

5 Sweet Potato Cakes

Heat a large non-stick frying pan with 2 tbsp (4 tbsp) of vegetable oil on a high heat

When hot, add the cakes and cook on each side for 3 min until golden brown

Tip: Press the cakes down slightly with a spatula (or similar) after turning to flatten them into an even shape 

6 Sweet Potato Cakes

Once browned, transfer the cakes to a baking tray (use tin foil to avoid mess) and season with salt and pepper to your taste

Put it in the oven for 10-15 min, or until the cakes are crispy 

Add the pecans to a separate baking dish and put them in the oven for 5 min, or until darkened slightly in colour 

7 Sweet Potato Cakes

Meanwhile, wash and shred the little gem lettuce(s)

Roughly chop the tomato(es) 

Roughly chop (or bash up in a bowl with a rolling pin) the cooled pecans 


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Serve the crispy cakes over the lettuce and tomato with the blue cheese dressing drizzled over

Scatter with toasted pecans 


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