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“From Savannah Seasons, by Elizabeth Terry. These cakes make an excellent accompaniment to fish and roasted meat and are simple to make but pack in a tremendous amount of flavor. The crushed gingersnaps and potato chips add a wonderful flavor, as does the grated orange zest and fresh orange juice.”
12 cakes

Ingredients Nutrition

  • 6 sweet potatoes, peeled and cut into 1/2 inch dice (6 cups)
  • 12 cup onion, minced
  • 2 tablespoons butter, plus
  • 4 tablespoons butter, melted
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 14 cup half-and-half
  • 2 tablespoons fresh orange juice
  • 12 cup gingershap cookie, crushed
  • 2 cups potato chips, crushed (6 oz.)


  1. Bring a pot of salted water to a boil. Add the diced sweet potatoes, lower the heat to medium, and cook until the potatoes are soft, about 10 minutes. While the potatoes are cooking, briefly saute' the onion in the 2 tablespoons of butter. Put the sauteed onion, the egg, orange zest, half and half, and orange juice in a mixing bowl.
  2. When the potatoes are soft, drain quickly and briefly in a colander and put the warm potatoes immediately into the mixing bowl. Mix the ingredients together. The potatoes will remain a bit lumpy. Set aside to cool for 15 minutes.
  3. Preheat the oven to 400 degrees F.
  4. When the sweet potatoes are cool, form the mixture into 12 loose cakes. Combine the crushed cookies and potato chips, gently toss each cake in the crumbs, and refrigerate.
  5. Put the cakes on a buttered baking sheet, drizzle with the melted butter, and bake for 8 minutes to reheat and crisp the outside. Serve hot.

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