Malawian Mbatata Sweet Potato Cookies with Coconut Cream
Sweet potato biscuits in the shape of hearts with caramelized mango and coconut cream. Perfect as a snack or with afternoon tea.
Nutrition
Calories: 266kcalCarbohydrates: 42gProtein: 3.8gFat: 10.5gSaturated Fat: 6.5gSodium: 110mgFiber: 3gSugar: 20g
Ingredients
For the Mbatata Biscuits
- 1 medium-sized sweet potato
- 1 tbsp butter
- 20 ml milk
- 80 g self-raising flour I used a gluten-free blend
- ½ tsp cinnamon
- 4 tbsp caster sugar
- ½ a fresh mango chopped into small pieces
For the Coconut Cream
- 2 tbsp Coconut cream
- 1 tbsp Greek yogurt
- 1 tbsp Icing sugar
Instructions
- Peel, chop and boil the sweet potato until tender.
- Drain and mash with the butter and milk. Leave to cool slightly.
- Preheat the oven to 180oC and line a baking tray.
- Stir the flour, sugar and cinnamon into the potato mixture until all ingredients are combined.
- With lightly floured hands, bring the mixture together into a ball and leave to rest for a few mins.
- Meanwhile, make the caramelized mangos by putting the mango pieces in a pan with 3 tbsp caster sugar. Stir sugar until it begins to dissolve. Leave to cook for about 10 minutes until the caramel is just golden. Remove from heat.
- Take half the potato mixture at a time and make two heart shapes on the baking tray. Make a heart-shaped indent in the centre of each and spoon in the caramelised mangos.
- Bake for 25-30 mins.
- Meanwhile, whisk together the coconut cream, Greek yoghurt and icing sugar.
- Serve the cakes warm from the oven. Drizzle over the coconut cream just before serving.
Notes
This dessert lasts for 3-4 days in the fridge. Heat them in the oven before serving.
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