Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds
- Preparation and cooking time
- Prep:20 mins
- Cook:20 mins
- Easy
- makes 9
- Freezable
- Vegetarian
Ingredients
- 1 sweet potato (about 200g), peeled and chopped into small chunks
- drizzle of flavourless oil, such as vegetable or sunflower
- 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
- 100g ground almonds
- 100g fine polenta
- 80ml maple syrup
- 3 large eggs
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 100ml semi-skimmed milk
- 50g feta, crumbled, optional
- 2 tbsp mixed seeds
- ¼ tsp sweet paprika
Method
- STEP 1
Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
- STEP 2
Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through – check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.
