I baked a sweet potato today intending to have a go at making pasta, but then ran out of time for experimenting (I almost forgot to get the boys from school too, but that's another story…) so needed something else to use it in.
This is basically an adaptation of the dumpling recipe. It made 6 small triangles with a lovely crisp crust and soft middle. Perfect for dunking in tomato sauce, gravy or on their own fresh and warm from the oven (can I admit to having real butter on mine…?).
120g GF Self Raising Flour (Orgran/Doves Farm)
50g Dairy and Soya Free Spread (Vitalite/Pure
1/2 tsp Baking Powder
100g Mashed Sweet Potato*
Chopped Rosemary (I used about a teaspoon of fresh, use less if dried)
1/2tsp Vinegar or Lemon Juice
30mls Milk Substitute
extra flour for kneading
Put flour baking powder and rosemary in a bowl.
Rub in the spread until it resembles coarse breadcrumbs.
Add the sweet potato mash, vinegar and milk substitute and mix with a blunt knife until mixture comes together.
Sprinkle over a little extra flour so your hands don't stick and knead lightly into a ball.
Flatten onto a greased tray and mark top with a knife so it can be broken apart when cooked.
Bake at 220ºC for 40mins.
Cool slightly on a wire rack, then break apart along the lines.
Alternatively, Flatten out with your hand to about 2cm thick, cut into circles or rectangles, place on the tray and bake for about 20mins.
*prick all over with a fork and microwave until soft (about 4-6 mins depending on size - mine gave me 200g of flesh). Leave to cool slightly, cut lengthways the scoop out the middle and mash with a fork.
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