I have been thinking a lot over the past few weeks about sweet potatoes, which I know seems a little odd to many. They are so delicious, sweet and full of vitamins, minerals and potassium so it made sense to me to use them in other ways than just adding to cake or having as a savoury dish. I’ve been experimenting using them in various dishes so brace yourself for many more crazy sweet spud recipes.
So it went a little like this… On Sunday night little Oscar was teething and awake for a lot of the night, so I spent a lot of time lying in bed, listening to him and thinking, planning and plotting new recipes for the next few months. Already I don’t eat any refined sugar and over the past month, I am trying to use even more fresh fruit and vegetables in my recipes. Enter the sweet potato to the 4 am thoughts. I keep a book beside my bed and write down the crazy combinations I have for food, some work, some don’t but this one in my head made complete sense (even at 4 o’clock in the morning).
Monday morning I announced to my children ‘I’m making sweets today and I’m making them from sweet potatoes!’ My 9 year old almost fell on the floor laughing and walked out the door mumbling how his Mam has completely lost her mind. Challenge on!
It started with a cup of puréed, roasted sweet potato. My aim was to make it taste like a sweet delicious treat and not like a sweet spud. I had recently purchased a natural orange oil in Tesco and it all went from there. A little bit of juice, a little bit of zest, orange oil and coconut oil melted in a saucepan with only 6 Medjool dates. It turns into a caramel like a mixture, thick and deliciously inviting and when I added the sweet potato it was like it was always meant to be.
I left the mixture in the freezer for 30 minutes but it was still a little too wet so I added some coconut flour to it and that worked perfectly. I rolled the dough into little sweet potato, orange balls and let them set in the fridge for an hour before sticking a cocktail stick into each one and then dunking in raw, tahini chocolate. I placed back into the fridge to let the chocolate set and then repeated the dunking.
The result was amazing! Honestly, these are probably the best recipe I have made (and I know I say that every time) but seriously they are so delicious. They do not taste like sweet potato at all, they taste like coconutty, fudgy, orange sweets and they are amazing (if I do say so myself). Yet there is more sweet potato in there than any other ingredient.
The real test would be the kids. Roll in Star Wars music….In they came from school, staaaaaaaaaaaarving like most kids from school are. There is their mother, at the door, a plate of chocolates, facial expression that says only ‘please try them, please try them’ (they can’t refuse the puppy dog Momma’s eyes). In the chocolates go! And there it was…smiles and I am now going to quote my son “these are not as gross as they sounded this morning, they’re actually pretty good”.
42 chocolates and only 24 left for photos, I think that’s a good result 😀