Have you ever bitten into a baby’s bottom? And I don’t mean in the perverse or cannibal sense, but literally because a baby’s bottom is just so soft that you totally have to. Anyway, I don’t make a habit of it but I have bitten little baby bums (gently bitten, in the playful sense, just to clarify!) in the past and there is nothing better than a mochi to imitate their butt cheeks!
But, as great as mochi may be in resembling baby buttocks, I resorted to my plan B- vegetable cake. Mochi rates a few notches higher than veg-based cakes if we’re focussing on their similarity to babies’ butts, but they are just way too much effort to rustle up! However, I did make some previously (just to prove I’m not that lazy!) so here’s the link for my beetroot white chocolate mochi:
I’m a big fan of sweet potato and given its versatility and availability, I thought it would be the most fitting vegetable to incorporate into a pleasing pudding. Combined with an array of sweet spices, its form as a heavenly moist cake fills the entire house with its enticing fragrance and lasts longer than its standard sponge counterpart since the presence of the potato prevents it from drying out so quickly.
And just when you thought dessert couldn’t get any better, just the mere mention of a sexy, rich little crème brûlée sends a shiver down my spine (a good one). Combine it with the best vegetable to ever exist (sweet potato obviously), it’s a match made in heaven. Albeit, it is a tad more dense than it’s custard contender, but the flavour places it on a whole new level. I still prefer the traditional type, but for a healthier option (not too healthy mind) it’s a great alternative. And of course it won’t come without that crunchy, burnt sugar topping.
I’m going to admit, the idea for the purple potato ice cream was more for colour diversity on the plate, but when combined with coconut milk and rosewater, its flavour threw me, and I’m a potato ice cream convert. Why is this not a thing?!
And since I was making ice cream, I figured, I may as well go the whole hog and make some mousse – not sure where the logic was behind the thinking that led to this decision, but I went ahead with it. It could have been because I had the electric whisk out and thought I may as well make the most of this occasion. A creamy mousse is always great with a bit of a crunchy crumble topping, like an upside down cheesecake if you will so I added that for variation in texture. And crisps too, flavoured with a hint of vanilla sugar.
Serving size:
Makes 6 ramekins
Ingredients for crème brulee:
• 60g butter
• 200g brown sugar
• 2 eggs
• 200ml double cream
• 1tsp vanilla extract
• 1tsp ground cinnamon
• 2 medium sweet potatoes mashed
• Sugar for topping
Serving size:
Serves 12
Ingredients for cake:
• 250g plain flour
• 2tsp baking powder
• 1tsp bicarbonate of soda
• 200g caster sugar
• 180ml rapeseed oil
• 2 eggs
• 100ml milk
• 2 sweet potatoes mashed
• 1tbsp cinnamon
• 1tsp nutmeg
Serving size:
Serves 6
Ingredients for mousse:
• 200g caster sugar
• 2 eggs (yolks and whites separated)
• 350ml double cream whipped
• 1tsp vanilla extract
• 1tsp ground cinnamon
• 1 medium sweet potatoes mashed
Serving size:
Serves 6
Ingredients for ice cream:
• 350g purple sweet potatoes mashed
• 3tbsp honey
• 3tbsp rose water
• 150ml coconut cream
Serving size:
Serves 4-6
Ingredients for crisps:
• 2 sweet potatoes thinly sliced with julienne
• 2tbsp vanilla sugar
• 2tbsp rapeseed oil
Method:
- For the crème brulee, heat the butter and sugar until the sugar has dissolved.
- Add the cream, vanilla extract and spices and heat, but do not let the cream boil.
- Whisk in the eggs, but remove from the heat before the mixture begins to thicken.
- Fold in the mashed potatoes and place in a ban marie at 180C in the oven for 35 minutes.
- Once cooked and cooled down, sprinkle with sugar and melt using a blow torch until brown and crisp.
- Leave aside in the refrigerator once cool.
- For the cake, preheat the oven to 180C.
- Mix the dry ingredients together and the wet ingredients (except the sweet potato) together.
- Now combine the dry mixture and the wet mixture together using a whisk.
- Fold in the sweet potato mash.
- Transfer to a cake tin lined with greaseproof paper.
- Bake for 30 minutes.
- For the mousse, whisk the egg yolks, sugar, vanilla and cinnamon together.
- Whisk the egg whites until stiff peaks form and then fold into the egg yolk and sugar mix.
- Next, fold in the whipped cream and then the sweet potato mash.
- Spoon into moulds and allow to set in the refrigerator for at least 2 hours.
- Sprinkle with crumble mix if desired.
- For the ice cream, combine all ingredients together in a food processor until a creamy paste results.
- Place in the refrigerator and mix every 2 hours to prevent ice crystal formation.
- For the crisps, coat the potato slices evenly in oil and sugar and bake for 30 minutes at 190C, turning halfway
through. - Serve all components together or separately.
After all that work, you deserve to have a little bit of everything!