Cooked - Sweet Potato Sticky Toffee Puddings

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Potato Sticky Toffee Puddings

1.0

3 small or 2 medium sweet potatoes

120g Medjool dates, pitted and chopped

150ml boiling water

1 tsp bicarbonate of soda

50g butter, softened, or plant-based for dairy free

75g dark brown sugar

2 eggs, whisked

1 Madagascar vanilla pod, split and seeds scraped out

150g self raising flour

1 tsp baking powder

Pinch of salt

50g butter, or plant-based for dairy free

50g dark brown sugar

1 tbsp date syrup

60g Greek style yoghurt, or coconut yoghurt for dairy free

Pinch sea salt

Flakey sea salt

Toasted hazelnuts, chopped

Heat oven to 180°C
Pierce sweet potatoes, place on a tray and bake 50–60 mins until tender
Cool sweet potatoes completely
Grease 6 dariole moulds
Pour boiling water over dates, add bicarbonate of soda, leave 15 mins, then mash
Peel cooled sweet potatoes
Whisk potato flesh with butter, sugar, eggs, vanilla and the date mixture
Sift in flour, baking powder and salt
Fold to combine
Reduce oven to 160°C
Spoon batter into moulds
Bake 25–30 mins until golden and springy
Melt butter, sugar and date syrup in a saucepan
Once bubbling, remove from heat and whisk in yoghurt and salt
Let sauce thicken slightly as it cools
Turn out puddings while warm
Spoon over sauce, add flakey salt and chopped toasted hazelnuts

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇬🇧British

Occasions🎉Celebration🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 23 weeks ago

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