Today’s recipe isn’t really that healthy but it’s incredibly yummy.
After the not very popular in this house peanut and sweet potato cookies, this recipe was recommended to me by a friend.
I made it at the same time as cooking roast dinner so I would like extra points for multi-tasking, please. We had it for pudding and everyone wanted seconds so it only lasted one sitting for our family of five and none of the taste team could guess the secret ingredient.
The first step was the most labour intensive with the sweet potato needing to be peeled chopped boiled and mashed. Then chopped dark chocolate was added and melted as it was mixed in.
Meanwhile, the cake ingredients are mixed together then the whole lot combined.
It goes in the tin and into the oven. I don’t know if it was my oven or what but it took longer than an hour to cook.
The icing is more melted chocolate, butter, golden syrup and chocolate pieces!
I really love sweet potato. I’ve never had something made with sweet potato that I didn’t like. Well not before today anyway.
The weather was properly cold for the first time this year and sunny too which cheered me up. It was the end of the half-term holiday so I had a lovely walk with my dog (well mostly lovely except of course the ratbag wanted to chase all the squirrels). It’s his least favourite time of year because of all the fireworks, which used to be one of my favourite times of the year but not so much with a terrified dog almost every evening for about 3 weeks.
The cold weather arriving is legitimising my desire to make stews and soups more and more so today I was making a shepherds pie of sorts (it had veggie mince and sweet potato topping). So I thought I would give some sweet potato baking a go too.
I’m not linking to the recipe I used because this isn’t the best of reviews (plus I slightly changed it as not a fan of raisins and didn’t have pumpkin seeds available) but it’s not the recipe’s fault.
- 3/4 Cup mashed sweet potato
- 1/2 Cup peanut butter
- 2 eggs
Whisk together. Then add and mix in.
- 1 teaspoon vanilla essence
- 2 Teaspoons cinnamon
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
Add and combine
- 1/3 cup oat mix flour
- 1 teaspoon baking powder
Spoon tablespoons full on to a lined baking tray. Bake at 350f 175c or gas 4 for 20 minutes.
For me, they are the wrong texture for a cookie and taste entirely of slightly gone off peanut butter. The rest of the taste team said they look like chicken pieces and taste disgusting. I think we need to find someone who likes the idea of peanut butter flavour cake. Taking them to a meeting this evening to try them out on some friends.
Back to the drawing board for me when it comes to sweet potato baking. The sweet potato shepherds pie, on the other hand, is amazing.