'6 medium-sized sweet potatoes (750g) '
'Water'
'1 1/2 cups of wheat flour for the cakes'
'1 medium onion, finely chopped'
'1/2 cup of chopped fresh parsley'
'1 tablespoon of dried thyme'
'1/2 teaspoon of ground cinnamon'
'Salt and black pepper to taste'
'1/2 cup of all-purpose flour (if needed)'
'1 large onion, cut into rings'
'3/4 cup of olive oil'
'6 medium-sized sweet potatoes (750g) '
'Water'
'1 1/2 cups of wheat flour for the cakes'
'1 medium onion, finely chopped'
'1/2 cup of chopped fresh parsley'
'1 tablespoon of dried thyme'
'1/2 teaspoon of ground cinnamon'
'Salt and black pepper to taste'
'1/2 cup of all-purpose flour (if needed)'
'1 large onion, cut into rings'
'3/4 cup of olive oil'
Boil the sweet potatoes in water with salt until they're soft
Peel and mash the sweet potatoes
Sift the wheat flour for the cakes into a fine-mesh sieve and shake off any excess water
Press the mixture firmly to remove any remaining moisture
Place the sweet potatoes, chopped onion, parsley, thyme, cinnamon, salt, and black pepper in a large bowl
Mix well and adjust the seasoning as needed
Knead the mixture with your hands, moistening it occasionally with water if necessary
If the mixture is too wet, add a little all-purpose flour
Place half of the olive oil in the bottom of a 25x20 cm or 30 cm round baking dish
Add the chopped onion and the remaining sweet potato mixture
Smooth the top with a spatula
Cut the cakes into diamond shapes using a knife greased with oil
Drizzle the remaining olive oil over the top
Bake in a preheated oven (190°C) for about 40 minutes, or until golden brown
Serve warm or at room temperature
Serves 6.
