sweet potato

‘Pumpkin’ S’More Cupcakes – Made With Sweet Potato!

Sweet potato s'more cupcakes | Hello Victoria

One of the many things that is hard to find in the UK is pumpkin purée. Unlike in North America, where “pumpkin spice” is in practically everything come autumn (seriously – it’s insane), the UK doesn’t really do pumpkin desserts. Suuure, you can get a pumpkin spice latte now at Starbucks, but pumpkin desserts are a quintessentially North American thing. Which makes sense – no thanksgiving, no pumpkin pie.

Pumpkin s'more cupcakes | Hello Victoria

So in the past, when I have come across canned pumpkin purée, I would buy a couple just for the future. You never know when you might need it! Update – my local little Waitrose has it in stock right now… whaaaatt?!

And of course, when I got the inclination to try these cupcakes, I was out of pumpkin and with no where to find it. So I thought about it, and realized that spiced sweet potatoes (yams in Canada) taste a whole lot like pumpkin pie. So I figured I could simply use some pureed sweet potato instead of pumpkin! And you know what? I couldn’t tell the difference!

Pumpkin s'more cupcakes | Hello Victoria

The original recipe for these cupcakes called for a graham cracker crust. Again, not something you can find here in the UK. However, my mom had sent me a box a while back, and I had juuuust enough left to crush up. You could substitute with digestive biscuits, but I don’t think it’s worth it. The graham crust is more flavour than texture, and without the honey graham taste, I don’t think it’s necessary. You could just omit that part.

Of course, then they wouldn’t be very “s’more” but hey, you do what you can! After all, s’mores are a very North American thing, just like pumpkin pie. Which makes finding graham crackers nigh impossible. Why do I suddenly get these inclinations to bake things with hard to find ingredients?! (more…)

Warm Sweet Potato, Chickpea + Tahini Salad

Sweet potato, chick pea + tahini salad | Hello Victoria

Just a quick post today. I’m on a roll with the salads and lighter fare lately! Maybe it’s the warm weather, or maybe it’s because Richard is away? I find that when I am alone, I tend to eat almost entirely vegetarian cuisine, completely without thought. I guess my brain doesn’t think “meat” when I’m alone.

But it does still think “comfort food” which is why I really love this salad. Not only does it have some unusual flavors in the tahini and miso paste, but it’s got the warmth and hearty sweet potatoes. It’s the kind of salad that works well in the summer and winter – it’s easy like that.

Sweet potato, chick pea + tahini salad | Hello Victoria

Now, the only thing to be careful of is the tahini. Not everyone will like it – it’s a bit… bitter? Maybe it’s just the lemon juice. I really like tahini but I can imagine that it’s not to everyone’s taste. However, it is the star of this dressing, so don’t bother making it if you’re not a fan.

Sweet potato, chick pea + tahini salad | Hello Victoria

Feel free to adjust the amounts of red onion and parsley to your heart’s content – same with the potatoes and chickpeas. The great thing about salads is that you can simply make them however you want, it’ll work. Feel free to throw in other things too! I think some toasted chickpeas would do nicely – don’t you?

Sweet potato, chick pea + tahini salad | Hello Victoria

Warm Sweet Potato, Chickpea + Tahini Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1kg sweet potato, cut into cubes
  • Oil for roasting
  • 426ml can of chickpeas, drained and rinsed
  • 0.25-0.5 of a red onion, finely chopped
  • 0.25-0.5 cup chopped parsley
  • For the Dressing:
  • 1-2 garlic cloves, minced
  • 0.25 cup lemon juice
  • 3 tbsp tahini
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp miso paste (optional)

Instructions

  1. Pre-heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Toss the sweet potato with some oil and season with salt and pepper. Roast for 20-25 minutes until tender. Remove from the oven and let cool slightly.
  3. While the potatoes are roasting, prepare the dressing. In a small bowl, mash the garlic with some salt and pepper until you get a smooth paste.
  4. Add the lemon juice, tahini and miso and mix together. Add the water and olive oil whisk to combine. Add more water to achieve the desired consistency.
  5. Assemble the salad while the potatoes are still warm, and enjoy!

Notes

The miso paste adds a depth of flavor, but isn't necessary.

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