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Sweet Potato, Pecans and Maple Syrup Round

A community recipe by

Not tested or verified by Nigella.com

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Introduction

By the konstant kraver This sweet potato round with pecans and its sinful maple syrup glaze will have you licking your fingers it is so soft and moist; that it will blow your mind and is perfect as a Thanksgiving or any day of the week really afternoon treat. It was adapted from a recipe I found on the Better Homes and Gardens website.

Ingredients

Serves: 6

For the Sweet Potato and Pecan Rounds

  • 312 grams chopped sweet potatoes (peeled)
  • 500 millilitres self-raising flour
  • 85 grams chopped butter
  • 1 egg
  • 125 millilitres milk
  • self-raising flour (extra, for kneading)
  • 28 grams softened butter (extra)
  • 83 millilitres brown sugar
  • 125 millilitres chopped pecan nuts
  • 1 teaspoon vanilla essence
  • ¼ teaspoon mixed spice

For the Maple Syrup Glaze

  • 57 grams butter
  • 63 millilitres maple syrup
  • 188 millilitres sifted confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon brown sugar
  • 1 teaspoon vanilla essence

Method

Sweet Potato, Pecans and Maple Syrup Round is a community recipe submitted by Konstant Kraver and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Preheat oven to 220°C. Line a 22cm round cake tin with baking paper. Cook sweet potato in boiling water until tender. Drain, mash and allow to cool.

  2. Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the center, add the sweet potato, egg,mixed spice,vanilla essence and milk, and stir to form a soft dough. Turn out onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20 x 30cm rectangle.

  3. Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm-thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool in tin for 10 minutes, then transfer to a wire rack to cool.

  4. To make the maple syrup glaze, put butter and sugar in a small pan over a medium heat and stir until melted.Add the maple syrup and stir in followed by the confectioners' sugar. Keep stirring for about 1-2 minutes and just before you take it off the fire, stir in the vanilla essence. Remove from heat and let it stand for 1 min before pouring the glaze over the top of the round. Leave to stand for 10-15 minutes for glaze to firm before serving.

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