Baked Sweet Potatoes with Toasted Hazelnuts

Preparation 15 Minutes

Cook 45 Minutes

Serves 4

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  2. Rub sweet potatoes in half the olive oil and place onto baking tray. Roast for approx. 45 minutes or until just cooked all the way through.
  3. Heat remaining oil in a small fryingpan. Add hazelnuts and cook for 3-4 minutes or until golden. Add sesame seeds, cumin and thyme. Cook a further 1-2 minutes, remove from heat and stir in the lemon rind, season well.
  4. For serving, cut down the centre of each sweet potato and push out to make a small cavity. Top each with the hazelnut mixture, crumble over the feta and drizzle with lemon juice, additional oil and the harissa.

Ingredients

4 small sweet potatoes

2 tsp olive oil

½ cup SUNBEAM Hazelnuts, roughly chopped

1 tsp SUNBEAM Sesame Seeds

½ tsp cumin seeds

1 tsp picked thyme leaves

¼ tsp finely grated lemon rind

40g feta, crumbled

Lemon juice, additional oil and harissa, for serving

Recipe Collection

Rum and Raisin Fudge

Lightly grease and line base and sides of a 20cm square baking tin.

Combine raisins and rum in a small bowl and allow to soak for 10 mins.

In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.

Increase the heat to medium-high and bring the mixture to a boil.  Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*

Remove pan from heat, add chocolate melts and soaked raisins and stir to combine.  Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.

Cut into 5cm long slices then cut each slice into 8 rectangles.

If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water.  When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready.  This is referred to as “soft ball” stage.

Mini Fruit Tarts

Preheat oven to 200°C.

Add fruit mince in an even layer into tart case.

Cut out star shapes from shortcrust sheet.

Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

 

Fruit & Nut Clusters

  1. Pre-heat oven to 170°C (150°C fan-forced). Combine nuts and seeds with coconut and sultanas.
  2. Heat honey and pour over nut mix, combine well.
  3. Drop spoonfuls onto oven tray and bake for 15 mins until golden. Remove from oven and allow to cool before removing from tray.

Sunshine Pudding

Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.

  1. Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
  2. Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten minutes, stirring occasionally. Allow to cool and puree.
  3. Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well between each addition.
  4. Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper round.
  5. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets. Place onto pudding basin and secure with kitchen string.
  6. Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6 hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
  7. Serve with cream, custard or ice-cream if desired.

Candied nuts decoration:

  1. Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
  2. Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and place on a tray lined with baking paper. Repeat with remaining macadamias.
  3. Decorate the top of the pudding and serve.

Chocolate & Prune Pudding

  1. Grease the base and sides of a 1.5L pudding basin. Combine prunes, raisins, sultanas and brandy in a microwave proof bowl and cook for 2 minutes. Stir well and set aside.
  2. Place butter and sugar in the bowl of an electric mixer. Beat until smooth and pale. Add eggs one at a time until well incorporated. Fold in the flour, breadcrumbs, cocoa, chocolate and mixed spice, followed by the fruit mixture. Mix until well combined.
  3. Pour batter into prepared pudding basin and cover (if no lid, use a couple of layers of baking paper and secure with string or a large elastic band. Then cover with a layer of foil, securing with a large elastic band. Place into a large pot with a small saucepan in the base. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and simmer for 3 hours. Top up water as required.
  4. Remove from pot and either serve immediately, or leave in the basin and refrigerate until required.
  5. For butterscotch sauce, combine all ingredients in a small saucepan, and gently bring to the boil. Simmer for 5 minutes, then remove from heat and set aside.
  6. For mascarpone cream, fold mixed spice into mascarpone and set aside until required.
  7. For serving, place upturned pudding onto a serving plate and dollop with mascarpone and drizzle with butterscotch sauce. Decorate with seasonal fruits and toasted nuts.

Carrot & Sultana Tray Bake

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.
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