Paso 1 /6

*Peel the sweet potatoes and cut them into pieces. Put them into the steamer basket and pour 0.7 L of water into the mixer bowl. Lock the lid with the cap and press ‘’Start’’.

• 200g *Sweet potato

• Cesta de vapor

Paso 2 /6

*Once cooked, empty the water from the bowl.

Paso 3 /6

*Preheat the oven to 180°C.

Paso 4 /6

*Put the sweet potato into the mixer bowl with the kneading/crushing blade attachment. Lock the lid with the cap and press ‘’Start’’.

• Cuchilla para amasar/triturar

Paso 5 /6

*Add the flour, baking powder, sesame oil, yoghurt, spinach, cumin, curry powder, salt and pepper. Lock the lid with the cap and press ‘’Start’’.

• 100g *Flour
• 5g *Baking powder
• 1.5cda *Sesame oil
• 125g *Soy yoghurt
• 100g *Fresh spinach
• 1cda café *Roasted cumin seeds
• 1cda café *Curry powder
• *Salt, pepper

Paso 6 /6

*Pour the mixture into a muffin tin, sprinkle with pumpkin seeds and bake for 18 minutes.

• 1cda *Pumpkin seeds