Spinach & Roast Sweet Potato Saffins®
I make these with Gram (chickpea) flour, so they’re also gluten-free and though the quantities I use are much bigger I’ve scaled them down, so you should get 12 Saffins...or thereabouts!
1 medium-sized sweet potato
350g fresh spinach
4-5 spring onions, or 1 medium-sized onion
A good squeeze of lemon juice
175ml olive oil (or 50/50 olive oil&sunflower oil)
85g Gram (chickpea) flour
1/3 teaspoon baking powder (gluten free)
1/3 teaspoon salt
Freshly grated nutmeg
300ml sparkling water
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Pre-heat oven to 200C
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Peel and dice sweet potato in to fairly chunky pieces (approx 1.5cm), season with a little salt, drizzle with a little of the olive oil, spread on greaseproof paper on a baking tray and bake for approx 15 minutes, turning over at least once; put to one side until needed
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Wash spinach and steam in a pan for 5 minutes with whatever water clings to it during washing; strain, squeeze dry, coarsely chop and put to one side until needed
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Wash, top and tail and finely chop spring onions including the green bits (or finely chop the onion) and gently soften in half the olive oil for 3-4 minutes; when done stir in the spinach with a squeeze of fresh lemon juice and a little freshly grated nutmeg; put to one side until needed
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Sift chickpea flour with baking powder and salt and add a little more freshly grated nutmeg
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In a bowl whisk remaining olive oil with half the sparkling water
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Mix in sifted gram flour a little at a time and continue whisking until all flour mix is used adding more sparkling water as needed until you have a smooth thick batter
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Fold onion and spinach mix in the batter using a spatula
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Finally fold in the diced roast sweet potato to achieve a deep-green-gold-speckled mix; try not to overmix
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Grease mini muffin tin with oil, OR do as I do and use silicone mini muffin cases
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Using two teaspoons pile enough mix ensuring you pack plenty of sweet potato in each case so they look like little golden mountain peaks
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Turn oven down to 180C and bake for approx 20 minutes, rotating the tray half-way through; do keep an eye on them as every oven is different and yours may need a little less, or a little more time
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Allow to cool on a rack
