To end Annie Clarke’s Guest Edit, we thought we’d share this insanely delicious Caramelised Onion & Sweet Potato Cakes recipe from her newly launched book, Mind Body Bowl!


600g sweet potatoes, peeled and cut into small chunks

1 red onion, finely sliced

1 tsp coconut oil

1 tsp paprika

½ tsp chilli powder

1 tsp ground cinnamon

olive oil, for frying


Cook the sweet potatoes in a steamer for 20 minutes or until soft. You should be able to mash them easily with a fork. While the sweet potato steams, place the onion in a saucepan with the coconut oil and mix around so it becomes lightly coated. Leave the onion to caramelize over a low heat for 15–20 minutes. The trick is to stir just enough to stop it from burning, but not too often, as it will interfere with the browning process, which gives that delicious caramel sweetness. Once the potatoes are soft, transfer them to a mixing bowl and add the paprika, chilli powder and cinnamon. Mash lightly so that they become soft but not totally smooth, then stir in the caramelized onion. Turn up the heat, add a little olive oil to the pan and take a small ball of the mash in your hands – I usually make about 12 cakes from this mix. If the mash seems really sticky, wash your hands and dry them slightly so that they are still a little damp. Roll the mash in your hands and shape it into a ball, then squash it a little into a roughly 6cm circle. Place it in the pan and repeat with the remaining mix. Keep an eye on the cakes in the pan, making sure they don’t burn. When they have browned on one side, 4 minutes, use a spatula to flip them over and cook for another 4 minutes on the other side.

Recipe extracted from Mind Body Bowl