This is one recipe that is great to serve at any morning or afternoon tea.

Preparation Time: 15 min | Cooking time: 60 min | Serves: 12

Ingredients for cake

• 2 ½ cups of whole meal self-raising flour. You can use white self-raising flour.
• 1 cup brown sugar
• 1 teaspoon mixed spiced
• ½ teaspoon bicarbonate of soda
• 3 cups of grated gold flesh sweet potato – any of our gold flesh variety of sweet potato will suit the recipe.
• ½ cup of chopped dates
• 1 cup of vegetable oil
• 3 large eggs
• 2 tsp finely grated orange rind

Ingredients for Icing

• 125g cream cheese
• 50g butter, soften
• ½ cup icing sugar mixture
• Orange zest to serve

Method:

Step 1

Preheat oven to 180°C. Grease and line a 20cm round cake pan

Step 2

Place flour, sugar, mix spice, bicarbonate of soda, sweet potato and dates. Make a well in the centre. In another bowl combine oil, eggs and orange rind and pour into the flour mixture. Stir mixture until well combined and pour into prepared cake pan.

Step 3

Bake for 1 hour or until skewer inserted in centre comes out clean. Set aside in pan for 5 mins before turning onto a wire rack to cool

Step 4

Once cake has cooled. Mix cream cheese, butter and icing sugar in a bowl using a electric beater. Keep beating until light and fluffy. Spread over the cake and decorate with orange zest.

Preparation Time: 15 min | Cooking time: 50 min | Serves: 4

Ingredients

• 350g Bayou Belle Sweet Potato, peeled and chopped into cubes
• 400g can butter beans, drained, rinsed
• 100g baby spinach, chopped
• 2 tablespoons of finely chopped fresh basil leaves
• 1 egg yolk
• 4 fresh lasagne pasta sheets
• 500g passata tomato puree (with basil if possible)
• ½ cup grated reduce fat tasty cheese

Method:

Step 1

Preheat oven to 180°C or 160°C fan forced oven. Peel and chopped Sweet Potato and place in a large saucepan of boiling salted water and cook for 10 to 15mins or until you can put a fork through with ease. Drain. Place Potato back into saucepan and mash until smooth. If you like you can use a food processor too.

Step 2

In a food processor add butter beans, spinach, basil, egg yolk and sweet potato until well combined and smooth. Cut lasagna sheets in half. Place ¼ cup of the mixture along the long edge of each piece. Roll up to enclose filling and place seam side downward so it doesn’t unroll. Repeat with remaining mixture and lasagna sheets.

Step 3

Spread half the passata tomato puree over the base of a 6cm deep, 25cm x 35cm (Base) ovenproof dish. Arrange filled lasagna, seam side down, on sauce. Top with remaining sauce. Sprinkle with cheese. Bake for 30 to 35minutes or until lasagna is tender and cheese is golden brown.

This recipe is great as an entrée or a side dish with BBQ Steak.

Ingredients

• 2 medium Bayou Belle Sweet Potato
• Cooking Spray oil
• Small Red Onion
• 4 medium tomatoes
• Basil
• Crumble Feta Cheese
• Red Balsamic Vinegar

Method:

Step 1

Slice Bayou Belle Sweet Potato 4mm thick long ways with skin on. Spray with cooking oil and place on grill until tender. Do not over cook as they will fall apart.

Step 2

While Sweet potato are cooking on grill. Finely chop a small red onion and basil, chop tomato into bite size squares, place all in a bowl with crumble feta cheese. Add salt and pepper to taste and mix gently.

Step 3

Place your prepared tomato mixture on top of your grill sliced sweet potato. Garnish with basil and drizzle a little red balsamic vinegar.