Festive Sweet Potato Cake Pops

family food | home bakes

CARBS	KCALS	TIME	SERVES
32g	284	1-2 hours	12

MADE WITH RICED SWEET POTATO

A must-try for the festive season, these cake pops by @vegankats contain sweet potato for a little hit of veg (trust us, the kids will never know!). Bake them, shape them, dip them in choc and decorate!

Ingredients:

1 Pouch Fullgreen Riced Sweet Potato
220g Plain Flour
200g Caster Sugar
85g unsweetened cocoa powder
1 tsp baking powder
1 teaspoon vanilla extract
100ml almond milk
85ml water
Pinch of salt
200g dairy free chocolate
8 Pretzels
White icing
Bamboo sticks
Red jelly beans
Black icing stick

Method:

Preheat oven to 360F degrees
In a large bowl mix together the dry ingredients and stir until fully combined
In another bowl mix together the wet ingredients (Sweet potato, milk and water)
Gradually pour wet ingredients into dry and combine until it resembles a cake mix.
Pour into a lined baking dish and bake in the oven for 30-35 minutes or until a skewer comes out clean.
Once baked, remove from the oven and leave to cool
While you're waiting, start to create your decorations. Use a tiny cutter (or a pen lid) to create your eye shapes from the white icing. Place to one side
Once cake is cooled, use your hands to create ball shapes from the mix (Should make about 12, depending on how big you make them) and place each ball onto a skewer
Melt some chocolate on the stove or in the microwave. Then dip each cake pop into the chocolate and coat fully
Before the chocolate dries, add on your decorations. Break a pretzel in half for the ears and a jelly bean for the nose. Use your cut out eye shapes from earlier and use the black icing pen to fill them in.
Leave the cake pops to set in the fridge for an hour and enjoy!