Sweet potato cakes are baked, oil-free, gluten-free, and delicious. Loaded with vegetables and Asian spices, these little sweet potato cakes will tempt your tastebuds. Served with Asian coleslaw and roasted asparagus, you'll love this combination of flavors. INGREDIENTS 3 sweet potatoes, peeled and cut into equal-sized pieces (or approx. 5 cups sweet potatoes) 1/2 cup chickpea flour 1 red bell pepper, diced 1 white onion, diced 2 cloves garlic, minced 1 Tablespoon lemongrass, stalks removed, and center chopped finely 1 Tablespoon fresh ginger, grated 1 teaspoon cumin 1 teaspoon coriander 2 teaspoons red chili paste INSTRUCTIONS Peel sweet potatoes and cut them into equal-sized pieces Add sweet potatoes to a large pot and cover with water; add 1 teaspoon salt Bring water with sweet potatoes to a boil; cover and reduce heat to low Cook for 20 minutes In the meantime, saute garlic and onions until onions are translucent. Now, add red pepper, lemongrass, chili paste, and spices Stir and cook until red peppers are cooked down Add vegetable broth to avoid sticking Drain sweet potatoes and allow sweet potatoes to cool slightly Place cooked sweet potatoes in a food processor using the large blade Pulse until sweet potatoes are pureed Then, add 1/2 cup chickpea flour and blend again until the flour and sweet potatoes are combined.d Using a large bowl, add sweet potato/four mixture and add onion and red bell pepper mixture. Stir to combine. Cover mixture and place in a refrigerator for at least an hour or longer. Preheat oven to 350 degrees. Using a burger press or your hands, form sweet potato cakes and place them on a baking sheet lined with parchment paper or a silicone baking mat. Cook for 30 minutes. Serve with Asian coleslaw, salad, rice, or vegetable of choice.