麻豆社

SWEET POTATO PANCAKES

Ingredients:

2 medium sweet potato
2 large eggs
120ml milk
150g self raising flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
40g melted butter plus more for cooking
Optional to serve: drizzle of honey and berries

Method:

1. Oven on to 180C fan/200C. Top and tail the sweet potatoes then chop in half lengthways.
2. Place on an oiled oven tray skin side up and bake for 40 minutes until soft. Peel away the skins then set aside to cool.
3. In a jug, whisk together the milk and eggs. In a bowl, mash the sweet potatoes until smooth then add the milk mixture. Whisk well to combine then sift in the flour, baking powder, ginger, cinnamon and salt. Mix well until smooth then pour in the melted butter and mix again.
4. Heat a frying pan then pour in 2 tablespoons of batter (an ice cream scoop is good for this).
5. Smooth into an 8cm circle and cook for 2 minutes then flip and cook for a further 2 minutes until both sides are browned. Repeat with the rest of the batter.
6. Serve with fresh fruit and honey or bacon and maple syrup.

SWEET POTATO GNOCCHI

Ingredients:

600g sweet potato, peeled and cut into 3cm chunks
500g strong bread or plain flour, plus extra for dusting
1 large egg
½ tsp salt
1 large red onion
200g bacon lardons
100g baby spinach
50g vegetarian hard cheese or Parmesan, to serve pecorino
drizzle of olive oil

Method:

1. Oven on to 180C fan/200C. Top and tail the sweet potatoes then chop in half lengthways.
2. Place on an oiled oven tray skin side up and bake for 40 minutes until soft. Peel away the skins then set aside to cool.
3. Once cooled, mash the sweet potatoes in a bowl until smooth. Mix in the egg with a pinch of salt and pepper. Add half the flour and mix well.
4. Add the rest of the flour a quarter at a time kneading until you have a soft dough (you may not need all the flour, it depends on the water content of the potatoes).
5. On a floured surface, chop the dough into 10 then roll each piece into a thin sausage shape. Cut the sausage into 2cm chunks then roll each chunk down the back of a fork’s prongs.
6. In a saucepan, heat 500ml of water with a drizzle of olive oil and a pinch of salt until boiling. Add the gnocchi and cook for a few minutes until they start to float then drain off the water.
7. Heat a large frying pan with a drizzle of olive oil. Add the diced onion and cook for 5 minutes until starting to soften. Add the bacon lardons and cook for a few minutes then add the gnocchi.
8. Cook for 5 minutes then add the spinach and mix until the spinach wilts. Serve topped with grated parmesan.

SWEET POTATO CHEESECAKE

Ingredients:

For the biscuit base:

200g ginger biscuits
1/4 tsp salt
120g melted butter
Zest of half an orange

For the filling:

200g cream cheese, softened
3 large eggs
Zest of half an orange
100g. golden caster sugar
150ml. sour cream, room temperature
60ml honey
1 tbsp corn flour
2 roasted sweet potatoes, peeled and mashed

For the topping:

1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
200ml double cream
remaining zest of orange

Method:

1. Oven on to 180C fan/200C. Top and tail the sweet potatoes then chop in half lengthways.
2. Place on an oiled oven tray skin side up and bake for 40 minutes until soft. Peel away the skins then set aside to cool.
3. Place the ginger nuts in a food bag, seal it then use a rolling pin to bash the biscuits into crumbs. Transfer to a bowl then pour in the melted butter, add the orange zest and mix to combine.
4. Pour the mixture into a loose bottomed 8 inch cake tin and press into the base with your fingertips. Bake for 10 minutes then remove.
5. Turn the oven down to 160C fan/180C. In a bowl, mix together the cream cheese, sugar, eggs and zest.
6. In another bowl, mash the sweet potatoes then mix in the soured cream. Add the potato mixture to the cream cheese mixture and whisk to combine then add the corn flour and whisk again. Pour over the biscuit base then bake for 1 hour.
7. Once baked turn off the oven, crack open the oven door with a wooden spoon then leave the cheesecake inside to cool down.
8. For the topping, whip the double cream and vanilla extract until soft peaks. Fold through the spices then spread over the top of the cheesecake. Sprinkle over the remaining orange zest.