Monday, 7 April 2014

Sweet Potato Crescents

For lunch I made sweet potato crescents, from Dan Lepard's book, Short & Sweet.  They were fantastic.  The best-looking version is deep-fried, but I was slightly wary about the fat content (and nothing I try to deep fry ever stays in one piece) so I baked them instead.  This (below) is actually what they look like before baking...

… but they don't look that much different afterwards (below).  I might try and freeze the rest.  Again, it'll be interesting to see what they taste like the next day.  I once tried to make a kind of bread which had roasted veg and feta running through the middle.  Supposedly, it was good eaten cold, but I discovered that, for me, roasted veg loses much of its appeal when it loses heat.

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