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Sweet Potato Polenta Cakes

Sweet Potato Polenta Cakes

A little something different for your Thanksgiving Day feast.  These cakes are sweet and buttery, but since they are perfectly portioned, you will be less likely to OVER-indulge!

Serves: 6 (Serving= 2 cakes)


  • 2 medium sweet potatoes, scrubbed clean
  • 2 cups cooked polenta/cornmeal (about ¾ cup dry), cook according to package directions (choose gluten free for GF version)
  • 2 Tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Cooking spray
  • 1 ½ Tablespoons tub margarine
  • 1 ½ Tablespoons brown sugar
  • ¼ cup pecans, chopped
  • ¼ cup raisins


  1. Preheat oven to 350 degrees Fahrenheit.  Wrap potatoes in foil and place in oven for 45 minutes to 1 hour, or until soft.  Once cooled, peel the skin off and add flesh to a medium bowl. 
  2. To the sweet potato, add the cooked polenta, brown sugar and cinnamon and stir to combine. 
  3. Spread flat onto cookie sheet (1/4 inch thick), leaving about 1-2 inches from the side.  Cover and refrigerate overnight.
  4. Using the top of a circular drinking glass (or a cookie cutter), cut into cakes and place on a clean cookie sheet sprayed with cooking spray.
  5. Melt margarine and brown sugar for 10 seconds in the microwave and mix together.  Brush the cakes with mixture and bake for 7 minutes.
  6. Turn oven to broil and place cookie sheet on broiling rack for 1-2 minutes, until lightly browned or edges are slightly crispy. 
  7. Top with each cake with pecans and raisins and drizzle with remaining brown sugar and margarine mixture.