Sweet Potato Panettone
FOOD + DRINK Festive flavours cont...
Sweet Potato Panettone
Recipe by: North Carolina Sweetpotato Commission, ncsweetpotatoes. co. uk
Prep time: 40 minutes Cook time: 1 hour
Ingredients:
• 500g plain flour
• 80g caster sugar
• 7g instant yeast
• 250g unsalted butter, softened
• 1 tsp salt
• 3 eggs
• 200g mixed dried fruit
• 1½ tsp vanilla extract
• 5 tbsp warm water
• 3 tbsp milk
• 150g sweet potato purée( one medium sweet potato)
• 1 egg, whisked( for the egg wash)
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 3 tsp nutmeg
• 3 tbsp dark rum
• Icing sugar, to serve
• 120ml white wine
Method:
1. Cut one average-sized sweet potato, approximately 170g, into 2.5cm cubes. Boil the sweet potato in water for 10 minutes or until tender( the size of the cubes may affect cooking time). Drain well and blend for a couple of minutes until smooth.
2. Preheat the oven to 170 ° C.
3. Place all the ingredients, except the butter, dried fruits and egg wash in a stand mixer and use a dough hook to mix everything together.
4. Use the lowest speed for two minutes and start gradually adding the softened butter, then increase to a medium speed for five minutes while gradually adding the remaining butter.
5. The dough should now be very soft- scrape down the sides of the bowl to remove any excess.
7. Shape the dough into a ball and place it in a spacious bowl.
8. Cover with cling film and put in a warm place until the dough has doubled in size( approximately 3 hours).
9. Put the dough in the paper panettone case, then put into a mould about 18cm in diameter. Brush the top of the panettone with egg wash.
10. Place the panettone towards the bottom of the oven and bake for about 40 minutes.
11. Leave to cool in the tin for around 10 minutes before removing and placing on a wire rack.
12. Leave to cool completely, lightly dust with icing sugar and cut into slices to serve.
6. Put the dough on a floured surface, then fold in the fruits with a spatula.
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