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Sweet potato eclairs

Eclairs are never a bad idea - especially when they're guilt free! These sweet potato eclairs were insanely delicious and were literally gone in seconds. As usual, they are dairy, sugar and butter free too - MUST TRY!

Sweet potato eclairs

These are perfect to serve as dessert or even have for breakfast (yes to eating cake for breakfast - woohoo!)

To make these, you will need:

- 3/4 cup mashed sweet potato (roasted in the oven in advance)

- 1 tbsp vanilla extract

- 1 tbsp coconut oil, melted

- 1 tbsp agave syrup

- 1 egg, room temperate

- Slight more than 1/2 cup wholemeal organic flour (fill the cup up to 60%)

- 3/4 tsp baking powder

For the "icing":

Non-vegan option: 2 tbsp non-fat greek yoghurt (different flavors in different bowls - I chose peach, vanilla, and raspberry),1 tbsp agave syrup (simply mix in each flavor in a bowl and top over baked eclairs using a tablespoon)

Vegan option: 1/3 cup powdered brown sugar, 3 tbsp almond milk, 1/4 tsp vanilla extract (simply combine over low heat and pour over baked eclairs)

Steps:

1) Preheat oven to 180 C. Wash 1 large sweet potato, poke it with a knife in a few spots, and wrap it in aluminum foil and place in the oven for 45 mins to 1 hour.

2) Once the sweet potato is finished, open the foil and scoop out the flesh of the sweet potato and mash it. Measure 3/4 cups worth.

3) In one bowl, mix together the mashed sweet potato, vanilla extract, coconut oil, egg and honey.

4) In a separate bowl, mix together the flour and the baking powder. Then combine this mix to step 3.

5) Grease an eclairs pan and pour the mix into the cavities, filling about 1 tbsp of batter in each,

6) Bake in the oven for 30-40 mins. Let it cool for 20 mins before topping and serving.

Note: depending on the depth of your eclair pan, your eclairs might end up being quite thick so it means you can cut them down the middle and add a layer of 'icing' (just like the stuffing of 'real' eclairs. If your eclairs turned out too thin, you can always top two off together and add a layer of 'icing' in the middle.

To store, place in an airtight container in the fridge. Although I'm sure you won't have any left to store ;)!

Those were so good and turned out so fluffy too, love at first bite!

Sweet potato eclairs

The question is, who will you give your last eclair to?

Sweet potato eclairs

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