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Baked Sweet Potato & Oat Breakfast Cakes (Akara-Inspired)

Savory baked breakfast cakes inspired by Nigerian akara, made with sweet potato, black-eyed peas, and oats.

Ingredients

  • 1 cup mashed cooked sweet potato
  • 1 cup cooked black-eyed peas mashed slightly
  • 1 cup rolled oats ground into flour
  • 0.25 cup onion chopped
  • 1 egg lightly beaten, or flax egg for vegan
  • 0.5 tsp ground ginger
  • 0.25 tsp cayenne pepper optional
  • 1 tbsp olive oil for baking sheet
  • 1 scallion chopped

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment; brush lightly with olive oil.
  2. In a bowl, combine mashed sweet potato, mashed black-eyed peas, oat flour, onion, egg, ginger, cayenne, and scallion; mix until a thick batter forms.
  3. Scoop 2-tablespoon portions onto the baking sheet, flattening slightly into small cakes.
  4. Bake 20-22 minutes, flipping halfway, until golden and set.
  5. Cool slightly and serve warm with fresh fruit on the side.