Tarragon Chestnut Sweet Potato Cakes

by Edward Daniel

Tarragon Chestnut and Sweet Potato Cakes were created because I had a friend whom I hadn’t seen for ages visiting from Saigon. These cakes have a subtle flavour to them. They make a great accompaniment or addition to a meal.

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g sweet potatoes
  • 2tbs coconut oil
  • 150g chestnuts
  • 150g buckwheat flour
  • 1tbs baking powder
  • 250ml vegan cream
  • 200ml vegan milk
  • 2tsb apple cider vinegar
  • 2tbs bicarbonate of soda
  • few sprigs of tarragon
  • 2tbs olive oil


  1. Preheat the oven to 170 degrees Celsius.
  2. Place the sweet potatoes in a oven proof dish. Baste with the coconut oil. Bake in the oven for about 45 minutes.
  3. Puree the chestnuts in a food processor and place in a large mixing bowl with the flour, baking powder. Combine with the vegan cream and vegan milk to form a dough.
  4. Add the cider vinegar and bicarbonate of soda. Continue whisking.
  5. Fold in the sprigs of tarragon.
  6. Once the sweet potatoes are cooked. Remove the skins. Add to the chestnut mixture.
  7. Line a 30cm by 20cm baking tray with oil and parchment paper.
  8. Fold in the mixture and with the back of spatula smooth over. Cover with aluminium foil. Bake in the oven for about 10 minutes. Remove and baste with olive oil.
  9. Bake for a further 20 minutes. Remove from the oven and allow to stand for about 10 minutes.
  10. Use 3-inch cutters to shape into cakes or alternatively using a knife cut into squares.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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