Purple Sweet Potato Cheese Cakes — One Bite and You Keep Going
By Vivian
Why You'll Love It
No oven, no deep-frying, and you still get purple sweet potato cakes — who doesn't love something chewy? The potato's own sweetness makes them sweet and soft, and they're wonderful eaten hot, crisp outside and tender inside. The whole family loves them and it's easy. Everyone, you have to try these!
These chewy purple sweet potato cakes are unreasonably fragrant. Crisp outside, chewy inside, full of dairy aroma, sweet and soft in every bite — nourishing and delicious. I ate three and still wanted more, and couldn't stop. Low in fat but filling, sweet but not cloying; great as a breakfast cake. The whole family said the same thing.
Ingredients
| Ingredients | |
|---|---|
| 7 oz (200 g) purple sweet potato | 6 dumpling wrappers |
| 2 tbsp milk | 2 tbsp sugar |
| mozzarella, as needed | black sesame seeds, as needed |
Ingredient Notes
- Pick a deeply colored purple sweet potato with few fibers, and mash it while it's hot.
- Buy thin dumpling wrappers; thick ones go hard once fried.
- Shredded mozzarella gives the best pull.
- Adjust the sugar to how sweet your potato is — sweeter varieties need half.
- Crimp the edges with a fork after sealing, so they don't open while frying.
Instructions
-
1
Wash, peel, and slice the purple sweet potato and steam it 20 minutes, then tip it into a bowl.
-
2
Add 2 tbsp milk and 2 tbsp sugar, mash it smooth while hot, and stir in the mozzarella.
-
3
Take some and roll it into a ball. Roll a dumpling wrapper thinner, wrap it around the ball, and press into a round cake. Dab with water, sprinkle with sesame, and fry over low heat until both sides are lightly charred.
-
4
I don't think anyone can say no to a chewy little cake like this. Molten, stretchy purple sweet potato cake with big dairy flavor — the whole family loves it. You have to try it!
Recipe Notes
Purple Sweet Potato Cheese Cakes
Purple sweet potato cheese cakes: dumpling wrappers filled with sweet mashed purple sweet potato and mozzarella, pan-fried over low heat until lightly charred on both sides. Crisp outside, chewy inside, with a cheese pull.
Time Needed
Prep Ahead
- Steam and mash the purple sweet potato and let it cool completely — cold filling doesn't stick to your hands.
- Take the cheese out of the fridge early; at room temperature it stretches better.
- 【Yield】7 oz (200 g) purple sweet potato with 6 wrappers makes 6 small cakes.
- 【Key ratios】Loosen the mash with 2 tbsp milk and 2 tbsp sugar; cheese to sweet potato around 1:3 is what gives you the pull.
- 【Heat】Skillet over low heat, 2–3 minutes per side until lightly charred.
- 【Wrapping】Roll the wrapper thinner, wet the edge before pinching, then press the sealed cake flat.
- 【Storage & reheating】Best fried fresh; unbaked cakes freeze 2 weeks and go straight into the pan over low heat.
- 【Common problems】Torn wrappers mean wet filling or a wrapper that wasn't rolled thin. No pull means too little cheese.
Nutrition (per 100 g, estimated)
| Calories | about 261 kcal |
|---|---|
| Protein | about 8 g |
| Fat | about 9 g |
| Carbohydrates | about 37 g |
| of which sugars | about 10 g |
| Fiber | about 2 g |
| Sodium | about 280 mg |
Estimated from the ingredient amounts, not lab tested. One cake is about 2 oz (60 g), roughly 157 kcal, calculated at 4 / 9 / 4 kcal per g of protein / fat / carbs.