Ingredients
For the puddings
- Sweet potatoes |3 small or 2 medium|
- Medjool dates |120g| pitted and chopped
- Boiling water |150ml|
- Bicarbonate of soda |1 tsp|
- Unsalted Butter |50g| softened, or plant-based for dairy free
- Dark brown sugar |75g|
- Eggs |2| whisked
- Madagascan vanilla pod |1| split and seeds scraped out
- Self raising flour |150g|
- Baking powder |1 tsp|
- Salt |pinch
For the toffee sauce
- Unsalted Butter |50g| or plant-based for dairy free
- Dark brown sugar |50g|
- Date syrup |1 tbsp|
- Greek Style yoghurt |60g| or coconut yoghurt for dairy free
- Sea salt |pinch
To serve
- Flakey sea salt
- Toasted hazelnuts | | chopped
Ingredients
For the salad
Method
Cook sweet potatoes
- Heat oven to 180°C
- Pierce sweet potatoes, place on a tray and bake 50–60 mins until tender
- Cool completely
Prep moulds
- Grease 6 dariole moulds
Soften dates
- Pour boiling water over dates, add bicarbonate of soda, leave 15 mins, then mash
Make the batter
- 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
Bake
- Reduce oven to 160°C
- Spoon batter into moulds
- Bake 25–30 mins until golden and springy
- Don’t open the oven before 25 mins
Make the sauce
- Melt butter, sugar and date syrup in a saucepan
- Once bubbling, remove from heat and whisk in yoghurt and salt
- Let it thicken slightly as it cools
Serve
- Turn out puddings while warm
- Spoon over sauce, add flakey salt and chopped toasted hazelnuts
Method
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sweet-potato-sticky-toffee-puddings