SWEET POTATO, APRICOT & PECAN LOAF


COOKBOOK: Woolworths Fresh - June 2016

I love sweet potato but this loaf took it to another level!

I'm not that fond of dry apricots but this was a great combo.

Super easy to make, great with an afternoon tea or plainly on it’s on.

GOOD: Sweet potatoes are high in fibre and antioxidants. They aid weigh loss by forming a gel like mesh in the stomach. This makes you feel fuller for longer & prevents over eating.

BAD: They contain potassium. A high potassium intake may not be suitable for people who take heart disease medication as this can cause potassium levels to rise in the blood.



RECIPE

Serves 8


100g dried apricots, chopped into small pieces

lemon zest of two lemons (separate)

Juice of the two lemons (separate)

1 large sweet potato (300g) peeled & sliced (thick)

1 tablespoon golden syrup

125g caster sugar

3 eggs, lightly beaten

100ml olive oil

100g wholemeal self raising flour

100g self raising flour

75g pecans, chopped

300g cream cheese

100g icing sugar


Pre heat oven to 180C


Grease a loaf tin and line it with greaseproof paper. Set aside.

Bake the sweet potato on a lined tray and bake in the oven for 25-30mins or until slightly golden and cooked though.

Place the apricots in a bowl, add the lemon rind of one lemon and juice of the same lemon. Mix well and let it soak for 15mins. Refrigerate.

When sweet potato has cooled, mash up with a fork.


In a mixer add mashed sweet potato, golden syrup, begin to blend on a slow speed, add sugar gradually, add egg gradually. Add oil.

Sift flours and mix well into the sweet potato mixture. Add chopped pecans and apricots, mix well. Add mixture into prepared tin , bake for 30mins or until cooked through.

Remove them from the oven and allow them to stand on a cooling rack (remove paper) . It must be complete cooled down before applying the icing.

LEMON ICING

Whisk away the cream cheese, icing sugar and lemon zest. Add 2 tablespoons of lemon juice.(NOTE: don’t whisk away for too long or it will go runny)

Spread the icing over the cool loaf, spread evenly. Sprinkle some lemon zest. Ready to serve.


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