Ingredients

The following ingredients have 4 Servings
  • 350 g self raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon ground cinnamon
  • 4 tablespoons caster sugar (optional)
  • pinch salt (optional)
  • 75 ml milk (we used oat milk)
  • 1/2 tablespoon lemon juice (or white wine vinegar or apple cider vinegar)
  • 300 g sweet potato purée
  • 50 g brown sugar (or coconut sugar for a healthier alternative)
  • 1 teaspoon ground cinnamon

Instruction

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a baking tray with non stick baking paper and set aside.
  • First mix together your cinnamon sugar. Place 50g brown or coconut sugar into a bowl and add 1 teaspoon ground cinnamon. Mix to combine. Set aside.
  • Weigh out 350g self raising flour, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon and a pinch of salt (optional) and place in a mixing bowl. Use a whisk to mix together. If you're adding sugar to your dough add that now too (2-4 tbsp).
  • Place 75ml milk into a jug and add 1/2 tablespoon lemon juice.
  • Pour over the flour mixture and stir to combine.
  • Add 300g sweet potato purée and mix again into a rough dough*.
  • Knead in the bowl for a minute or two until you have a smooth ball of dough.
  • Lightly flour a work surface and pat or roll the dough out into a rectangle that is roughly the same size as a sheet of A4 paper**.
  • Sprinkle over the cinnamon sugar leaving a 3cm border at the end closest to you.
  • Starting from the edge furthest away from you roll one of the long edges of your dough up into a spiral shape, pressing with your fingers as you go. If your dough is sticking to the work surface you may find a dough scraper helps.
  • Once you have a long spiral shape use a sharp knife to cut into 10 rounds and place cut side down on your prepared baking tray.
  • Bake in the oven for 25-30 minutes until turning golden brown.