Salmon cakes are traditionally prepared with russet or other white potatoes in the batter, but here sweet potatoes are used instead, for a change of pace in flavor and also hue. Making the cakes is a simple process, with the grated cooked sweet potatoes, cubed fresh salmon, and herbs being bound by egg yolk, then formed into patties and dredged in flour before baking (rather than frying, which is the norm) until they become crisp and golden brown on the outside.