Best dessert and baking recipes from TASTE Magazine

Cheat recipes

Savoury cheat’s croissants

35–40 minutes

Cake recipes

Ma’s steamed mielie cake

1 ½ hours

Cake recipes

Aunty Bev’s mud cake

20 minutes

Chocolate recipes

Spiced dates

Afternoon tea

Cheat’s lamingtons and snowballs

Afternoon tea

Lemon posset pie

20 minutes

Afternoon tea

Kerrygold hot cross scones with spiced whipped butter

20 minutes, plus 30 minutes’ chilling time

Chocolate recipes

3-ingredient choc caramel Chuckles ice cream

Milk recipes

Melkkos with deep-fried pasta

10 minutes

Braai recipes

Braaied sweet potato

30 minutes

Braaied sweet potato

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 large sweet potatoes
200 g almond flakes, toasted, for serving

For the dip, mix:

5 cups thick plain yoghurt
4 T raw organic honey
4 limes, zested and juiced

Method

1. You will need a bed of hot ashes. After you have braaied, bury the sweet potatoes in the ashes ensuring they’re well covered. If you want to, you can wrap them in foil.

2. Meanwhile, make the dip. Mix the yoghurt, honey and lime zest. Add the lime juice until you achieve a good balance of sweetness and acidity.

3. Check the sweet potatoes with a cake tester. Once soft, remove from the ashes and dust off. Allow to cool, then break open as you would an ordinary baked potato.

4. Arrange the sweet potatoes on a plate and dollop the yoghurt on the side. Top with the toasted almonds.

Find more braai recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

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Swan pavlovas on raspberry purée

Chocolate waffles with miso chocolate

Savoury cheat’s croissants

Ma’s steamed mielie cake

Aunty Bev’s mud cake

Spiced dates

Cheat’s lamingtons and snowballs

Lemon posset pie

Kerrygold hot cross scones with spiced whipped butter

3-ingredient choc caramel Chuckles ice cream

Melkkos with deep-fried pasta

Braaied sweet potato

Braaied sweet potato

Ingredients

Method