1 large sweet potato baked and cooled

100 grams butter softened

125 grams cater sugar

200 grams plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 tablespoon milk

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 tablespoon maple syrup

3 tablespoon tahini (sesame seed paste)

50 grams chopped pistachios


Preheat the oven to 220 degrees. Dust a non stick baking tray with flour. Take the sweet potato, add the butter and sugar and process it. Transfer to a bowl and add the flour, baking powder and soda, milk, vanilla and lemon juice. Place heaped tablespoons of dough onto the tray, slightly apart and bake for 10 to 15 minutes or until golden brown and done. Allow to cool. Now mix together the tahini and maple syrup. Drizzle each doughnut with it and sprinkle the pistachios. Serve with cream.


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