Archives for posts with tag: dessert

Guess what? Sweet potatoes and bean bakes play well together! This bake has a great taste—a lot like sweet pumpkin pie with the tang of ginger—and great texture—dry enough to be a finger food, but smooth and moist so that it doesn’t crumble.

I have only one regret: I was lazy. Rather than take the sweet potato-bean mix out of the blender and put it in a bowl to then mix in the currants, I just threw those little guys straight into the blender.

They then became even littler guys and disappeared into the “beanwork,” if you know what I mean. The result was that the taste of currants merged with the bake, and I missed those satisfying sweet “notes.”

It wasn’t until I was writing this that I figured out another way to add the currants and still be lazy (see recipe). Anyway, to give you the idea, I sprinkled currants on top and around the bake for its photo op. But next time they’ll be inside, holus-bolus!

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This one tastes like candy. Seriously, it is very sweet and has a hint of caramel, although I’m not sure why. Still…who’s arguing with success? Not me and my sweet tooth.

As with the Mango Bean Bake, I’ve used ataulfo mangos which I let ripen as much as possible. And again, this bake appeared to be as light as a feather when it emerged from the oven. But after an overnight in the fridge, it had settled nicely. The texture is dense and somewhere between bread-like and pumpkin pie.

You might be asking why bother to have two recipes: one for just mangos and one with coconut added. Well, two reasons: 1) the ingredient list is slightly different; and 2) this bake is higher in calories than the first.

I like to keep bakes with different calorie counts separate so that dieters, like myself, can easily figure out which one they’d want to make. For example, the word coconut in this title would immediately alert me to a high-calorie ingredient, and I might decide I couldn’t afford that on a particular day.

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Want to feel decadent?

Have some of this bake for breakfast. I just did—two delicious pieces. It tastes like cake—sweet. It feels like cake—slightly dry and slightly crumbly. It even looks like cake.

But, as we know, it isn’t. Bean bakes are primarily protein and vegetable. You can’t get anything better for breakfast than that.

After I mixed it and added spices to bring out the sweetness of the squash, I realized it needed something to give it that extra je ne sais quoi. Coconut, I decided, but then I’m a coconut nut. I have the feeling raisins or currents would also work.

Anyway, this bean bake is so good that I’ve submitted it, along with “Cauliflower-Salsa Bean Bake and Dip” for the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and girlichef. Wish me luck!

Enjoy!

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This bean bake looks like pumpkin pie filling. It tastes like pumpkin pie filling. It has the creamy texture of pumpkin pie filling.

Add a pie crust, and I’ll bet most people wouldn’t guess that this dish was made with beans instead of dairy.

As you can see in the photo, the bean bake has lost some of its smooth, brown edging. This occurred the day after baking and after the dish had been in the refrigerator still in the pan. When I removed the circular outer part of the springform pan, a lot of the edging came off with it.

Lesson learned—if using a spring-form pan, do not wait to remove said part, but do it right after baking:

  • Run knife around bake and just inside circular edge of pan to separate edge from pan.
  • Pray that none of it is still sticking.
  • Unclasp spring lock.
  • Carefully lift off circular outer part.

Bon chance!

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