Showing posts with label Sweet Potato. Show all posts
Showing posts with label Sweet Potato. Show all posts

Monday, 17 November 2014

Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...


Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.


Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients

For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar

Method

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.


About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.


Sunday, 4 November 2012

Sweet Potatoes And Orange Soup...


Ingredients

3 tbsp olive oil

1 small onion

1 garlic clove

1 litre vegetable or chicken stock

1 large sweet potato

Salt and pepper

Juice of 1 orange

Method

In a heavy base pan on a medium heat, place the oil, garlic and onion and cook for a few minutes until translucent.

Add the peeled and chopped sweet potato, cook and stir for a further five minutes before adding the stock.

Bring to the boil and turn down the heat to a gentle simmer

Cook until the potatoes breaks when squashed with a fork against the side of the pan.

Remove from the heat and with the help of a hand blender or food processor cream the soup.

Return to the heat, add the orange juice and adjust the seasoning.

Tips: The thickness of the soup will depend on the actual size of the potato. If it’s too thin you can either add more mashed sweet potatoes or boil it a little longer to reduce it. If it’s too thick add a little extra stock or water.

You can add cream if you like, but we prefer it without, as the soup will taste good even if served cold.

For extra velvetiness add a couple of white potatoes

About this post- This is a free guest post by  Love Sweet Potatoes



Friday, 27 April 2012

Sweet Potato Ripple Ice Cream...



Ingredients 

  • 200ml milk
  • 200ml cream
  • 150g sugar
  • 4 egg yolks
  • 150g sweet potato jam

Method 

  • Place the milk and cream in a heavy base pan and bring to the boil.
  • In a separate pan whisk together the egg yolks and sugar until light and fluffy.
  • When the milk and cream has boiled, pour over the eggs and mix well for a couple of minutes.
  • Leave to cool down before churning it in an ice cream machine.
  • When the ice cream is almost ready, add the sweet potato jam to obtain the ripple effect.
  • Remove from the machine and place in the freezer.


Want to make some Sweet Potato And Ginger Jam ?

Guest post Credits-  Love Sweet Potatoes


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