Coles Cooking Club member Nakita Fernandes shares her recipe for sweet potato cakes - make them for Diwali celebrations or a dinner party.
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Preheat oven to 200°C. Line a baking tray with baking paper. Use a fork to prick sweet potato all over. Bake for 40-45 mins or until tender. Set aside to cool. Cut in half. Use a spoon to scoop out the flesh and place in a large bowl. Discard the skin.
Meanwhile, cook the potato in a small saucepan of boiling water for 15 mins or until tender. Set aside to cool. Peel skin and discard.
Add potato to sweet potato and use a fork to coarsely mash until combined. Stir in the ginger, green chilli, if using, coriander, chilli powder, cumin and garam masala. Season. Stir in the cornflour. Divide the mixture into 8 portions and shape each portion into 5cm-diameter patties. Place the breadcrumbs on a plate. Dip patties in breadcrumbs to evenly coat, pressing lightly. Transfer to a baking tray and place in the fridge for 20 mins to chill.
Add enough oil to a large frying pan to come 1cm up the side of pan. Place over medium heat. Add patties, in batches, and cook for 4 mins each side or until golden. Transfer to a plate lined with paper towel.
Transfer cakes to a serving platter. Serve with yoghurt, sliced green chilli, if using, and mint leaves.