Many like their potatoes with breakfast, but we made this as a dinner dish.
Start with peeling and shedding the sweet potato. Chop leek and garlic. One large potato and one large leek was plenty for a couple of cakes. Mix the it all well and add 1 tablespoon of buckwheat flower (it is gluten-free). You can add more if you want it to stick together better.
Cook at high heat on a cast iron pan with a good amount of oil (I use un-toasted sesame oil). I am sure you can use another type of pan too. Just try to avoid non-stick. Not for the sake of the potato cakes but for the sake of your health. It is a rich dish so serve with something light, like a lot of greens.