Sweet Potato Pastry; Introduction
I’m becoming a bit obsessed with sweet potatoes 😬😜. As obsessions go it’s probably less harmful than the one I posted about yesterday….I mean sweet potato pastry can only bring joy can’t it?!!
Anyway…buoyed by successes with my Mary Berry biscuits sugar and butter swaps, I had a go at swapping the butter out of shortcrust pastry today.
The lovely Claire at Mumboyandcat had mentioned a potential coconut oil swap in a previous chat over Instagram; so there you have the two ingredients for the butter swap. Coconut oil and sweet potato.
Ingredients for Sweet Potato Pastry
100 grams baked sweet potato
100 grams coconut oil
400 grams plain flour
A little bit of water
The Butter Swap!
I went for a 50:50 split of baked* sweet potato and coconut oil to replace the butter (it smells amazing btw). N.B. I have since tried 60% sweet potato and 40% coconut oil and that works fine too 🙂
*my brother says that the only way to bake sweet potato is cut in half, face down in olive oil, I think he might be right 😋
It is easiest if you combine them when the sweet potato is hot but failing that melt your coconut oil and give it a whiz with a blending stick, if you have one. While both ingredients are hot, I manage just vigorous mashing with a fork!
Due to time constraints I had to leave my butter in the fridge for a couple of days before using it – it separated a bit but was fine!
I think it can take more sweet potato and plan to keep investigating…
Making the Pastry
I combined this “butter” with double the quantity of flour (standard ratios I think) and sparingly added water (by the tablespoon – you don’t need much!) until I got the desired consistency. I think rolls into a ball but not too sticky covers what you’re aiming for? BTW this paragraph is all down to my mum! 👋🏻 Even if I swear she did a bit of sick when I told her what I was using for butter. 😂
Look how well it rolled!
What to make with Sweet Potato Pastry…
They are pretty much a month later than planned, but I finally got to make my vegan mince pies so who cares!?! Seriously yummy. The mincemeat was definitely not refined sugar free (🤦🏻♀️) but it contains fruit 😬 and needed using.
I dusted them with coconut sugar which surely helps too? 🤷♀️ It also puts off children which was an added and unintended bonus 😬.
May have overfilled them 🙈🙉.
I feel like a whole pastry world has opened up to me! So please send ideas my way! I’m thinking quiche. I LOVE eggs but am open to alternative vegan quiche / flan ideas….
And if you have any left over baked sweet potato you could always try my vegan sweet potato chocolate ganache! Or you could just free yourself from this sweet potato web that I’m spinning and go and look at some vegan icecream! 🏃🏽♀️🏃🏽♀️🏃🏽♀️🏃🏽♀️🏃🏽♀️🏃🏽♀️