Tarragon Chestnut Sweet Potato Cakes

Instructions

1. Preheat the oven to 170 degrees Celsius.
2. Place the sweet potatoes in a oven proof dish. Baste with the coconut oil. Bake in the oven for about 45 minutes.
3. Puree the chestnuts in a food processor and place in a large mixing bowl with the flour, baking powder. Combine with the vegan cream and vegan milk to form a dough.
4. Add the cider vinegar and bicarbonate of soda. Continue whisking.
5. Fold in the sprigs of tarragon.
6. Once the sweet potatoes are cooked. Remove the skins. Add to the chestnut mixture.
7. Line a 30cm by 20cm baking tray with oil and parchment paper.
8. Fold in the mixture and with the back of spatula smooth over. Cover with aluminium foil. Bake in the oven for about 10 minutes. Remove and baste with olive oil.
9. Bake for a further 20 minutes. Remove from the oven and allow to stand for about 10 minutes.
10. Use 3-inch cutters to shape into cakes or alternatively using a knife cut into squares.