I dreamt this up after my first ever trip to Leon which prompted me to bake their famous falafel recipe and that’s when the light bulb came. What if I made them for dessert? I mean they are sweet potatoes, plus I didn’t completely make them up. I know sweet potato doughnuts exist in Madagascar as well as some eastern and South African countries. So a little research and a very ripe banana later, out of the oven they came and straight in for the UM test.
*UM screws ups her nose….*
UM: You put banana in sweet potato?
Me: er….yeah ? (Am I the only one who thought that sounded like an obvious combination?)
UM: It tastes…er….sweet
Me: Too sweet? I suggest
UM: Yeah, it must be the banana….and you should have added flour
Me: I did
UM: Oh, you can’t tell
And that was the end of that.
Well as I promised to document my ‘failures’ as well as my successes, here goes:
I didn’t think it was too sweet, but I agree the sweet potato/banana balance wasn’t quite right, but they did have a nice banana fritter feel to them but as UM suggested I’d add more flour next time and maybe tougher flour like brown rice. I’ll do this combo again at some point and report back…for the adventurous among you here’s the recipe:
Baked Sweet Potato and Banana Fritters
Makes about 12 fritters
100g sweet rice flour
4 large sweet potatoes
1 tsp sea salt
Pinch nutmeg (freshly grated)
3 tbsps mild agave nectar
1 tbsp orange juice
1½ cups sesame seeds
Preheat oven to 220 C then baked sweet potatoes for about an hour. Turn off the oven and leave the sweet potatoes to cool.
Remove the skins and put the flesh of the sweet potatoes into a bowl. Add the cinnamon, nutmeg, agave nectar, orange juice, salt, sweet rice flour and banana to the bowl and mash until smooth. Form mixture into a large round ball then put in the fridge for an hour or the freezer for half an hour.
Divide mixture into small balls, (if you wet your hands first it makes it easier, mixture should be sticky, but you can add a tablespoon or so of sweet rice flour if necessary).
Place balls on a lightly oiled tray, then sprinkle with sesame seeds (I flattened them to make more of a disc shape but balls are fine too). Bake for 15 to 20 mins.
Source: adapted from wholefoods.com