Picnic recipe: Gluten-Free Mini Maple Sweet Potato Cakes
Made with regional sweet potatoes and a touch of maple syrup, these naturally sweet and gluten free mini sweet potato cakes are soft and tender. Olive oil replaces butter to keep them light, while a golden finish and a sprinkle of black sesame add beauty and flavor. They’re simple to prepare and perfect for a sunny picnic or a nourishing lunchbox treat.
The Taste of Summer Feast @ Montreal
7/8/2025
Servings: 12 Pieces
INGREDIENTS
425g sweet potato
1 tablespoon olive oil
2 egg yolks (1 for the mixture, 1 for brushing)
1 teaspoon maple syrup
Black sesame seeds, for garnish
12 mini cupcake liners
INSTRUCTIONS
1. Steam the sweet potatoes
Peel the sweet potatoes and slice them into 1cm-thick rounds.
Steam over medium heat for about 20 minutes, or until soft when pierced with a fork.
Transfer to a medium bowl and mash thoroughly.
2. Mix the batter
Add olive oil, 1 egg yolk (reserve the other yolk for brushing), and maple syrup into the mashed sweet potato. Mix well until smooth and evenly combined.
3. Shape and prepare
Preheat the oven to 390°F (200°C).
Place 12 mini cupcake liners directly on a baking sheet.
Scoop about 2 tablespoons of the mixture and shape each portion into an oval or rugby-ball-like shape, similar to the ones shown in the photo.
Place each shaped cake into a cupcake liner.
Brush the tops with the remaining yolk and sprinkle with black sesame seeds.
4. Bake
Bake for 10–15 minutes, or until golden and slightly crisp on top.
Let cool slightly before serving.
These gluten-free mini maple sweet potato cakes are naturally sweet, flour-free, and easy to make. Nutritious and perfectly sized for a picnic or a light lunch snack.