Sweet Potato, Pecans and Maple Syrup Round

A community recipe by Konstant Kraver

Not tested or verified by Nigella.com

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

11 ounces chopped sweet potatoes (peeled)
2 cups self-rising flour
3 ounces chopped butter
1 egg
½ cup milk
self-rising flour (extra, for kneading)
1 ounce softened butter (extra)
⅓ cup brown sugar
½ cup chopped pecan nuts
1 teaspoon vanilla essence
¼ teaspoon pumpkin pie spice

For the Maple Syrup Glaze

2 ounces butter
¼ cup maple syrup
¾ cup 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.

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.
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,pumpkin pie 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.
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.
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.