Sweet Potato and Coconut Mandazi
A twist on the classic Kenyan mandazi, these are made with sweet potato and coconut milk for a naturally sweet and subtly spiced treat. Safe for peanut allergies.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Mashed Sweet Potato, cooked
- 1/2 cup Coconut Milk
- 1/4 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Salt
- 2 cups Vegetable Oil, for frying
Instructions
- 1In a large bowl, combine flour, sweet potato, coconut milk, sugar, baking powder, cardamom, and salt.
- 2Mix well until a soft dough forms. Knead lightly for 2-3 minutes.
- 3On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
- 4Cut into diamond or square shapes.
- 5Heat vegetable oil in a deep frying pan over medium heat.
- 6Carefully drop the mandazi into the hot oil and fry for 2-3 minutes on each side, until golden brown.
- 7Remove and drain on paper towels. Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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