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

  1. Cook the potatoes (roast, boil or steam) until really tender.

  2. Once cooked, drain the potatoes (remove skins if cooked unpeeled).

  3. Using a blender or a food processor, blend until smooth.

  4. Leave it to cool completely before using. To use spread on top of a cake as you would with any other buttercream.

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Okra Pasta