Tahini and Sweet Potato Buttercream
Chef: Kadecia From: Ethiopia Serves: 6
Time: Prep 10 minutes Cooking 30 minutes
Ingredients
400 g sweet potatoes (about 2 medium-sized sweet potatoes)
1 heaped tbsp tahini
3 tbsp maple syrup (you can use agave or date syrup too)
1 tsp vanilla extract
Our member Kadecia made this delicious healthier tahini and sweet potato buttercream at our session at St Stephen’s Church in Stockwell. It’s a much healthier alternative to traditional buttercream. Not only does it include a portion of vegetables, it’s low in added sugar.
Method
Cook the potatoes (roast, boil or steam) until really tender.
Once cooked, drain the potatoes (remove skins if cooked unpeeled).
Using a blender or a food processor, blend until smooth.
Leave it to cool completely before using. To use spread on top of a cake as you would with any other buttercream.