This sweet potato fruit cake is packed with flavour, low GI and free of any added fat, sugar or salt.
Prepare a nine-inch (23 cm) round non-stick baking pan by lightly spraying base with olive oil spray and lining with a round of silicone baking paper.
Packed with flavour, low GI and free of any added fat, sugar or salt, just a tiny serve of this deliciously moist and dense fruit cake incorporates enough good things to satisfy my sweet tooth during comp prep. In the fridge in an airtight container, however, your cake will last for weeks, a sliver at a time — or much less if you really can’t say no! For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle.
Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together).
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