Not the catchiest of titles granted but that’s what they are.
I have a glut of sweet potatoes, I thought I didn’t have any, turns out I had.
So what to do….
Make up a recipe and hope for the best.
I like food, I like trying new recipes and making up my own, but I have naturally found it harder to do much of it with Sidekicks arrival. I am getting better at it and I use the weekends to do some batch cooking as Sidekick basks in her Dada’s love!
Sidekick and I are enjoying our baby led weaning (it shouldn’t be called weaning she’s still gobbling the milk down!) and I am trying to make sure that Sidekick is getting a range of tastes and textures.
This recipe was a success with Sidekick and Hubby, unlike some fritters I made, they were ick.
They are pretty simple to do especially if you have a food processor to do all the grating. I’ve just got a new one due to the fact I’d melted (no clue!) the lid on my old one. It was an early birthday pressie from my parents.
As I like to be quick in my cooking now that Sidekick is here I find doing a lot of my measurements by cup to be pretty useful.
Anyway enough rambling on with the food!
You will need:
- 150g of grated sweet potato (its about 1 medium sized potato)
- 100g of spinach
- 1/2 bell pepper (I went with red)
- 1 1/2 cups self raising flour
- 1 tbsp. baking powder
- 1 tsp xantham gum (you don’t need this if you’re not using gluten free flour)
- 2 eggs – beaten
- 1/2 cup milk (I used unsweetened almond milk)
- 2 tbsp. olive oil
And here’s how you make them:
- Turn oven on to 180c and prepare your muffin tin. I use silicone cupcake moulds and put them in a muffin tin
- Peel and grate the sweet potato
- Dice/chop the pepper
- Pour boiling water over the spinach and squeeze out the water and then chop
- Put all these things in a big bowl
- Sift in the flour, baking powder and xantham gum (if you’re using it), stir
- Add the beaten eggs, stir
- Add the milk, stir
- Add olive oil and you guessed it, stir
- At this stage look at your mixture it shouldn’t be too dry but equally it shouldn’t be too sloppy/runny, you are looking for something that stays on the spoon. If its too dry add a little bit more milk. Too dry a bit more flour. Add extra bits in small quantities and keep assessing
- Spoon into muffin cases. I did mine pretty full and got 12 out of the mixture
- Cook for 25 minutes – 30 minutes or until golden brown and skewer comes out clear
These are nice still warm from the oven but also cool with a bit of cheese on the side. They also freeze really well!
Let me know if you do the recipe and how it turns out.