I had a lonesome container of steamed sweet potato in the fridge and now it has become Purple Sweet Potato Mochi, recipe from @whattocooktoday. I had double the amount of sweet potato that was needed in the recipe but kept it all in there whilst retaining the flour portions.

I replaced butter with coconut oil (and doubled that up too), egg with a tablespoon of psyllium husk in 3 tbsp water, sugar with 6 Mozafati dates, doubled the baking powder and added a tsp of apple cider vinegar to help with the rising. Now, Mochi is not my typical dessert of choice, but these are spectacularly addictive: crispy on the outside, chewy on the inside, subtly sweet and with a delicate coconutty flavour.

Maybe next time, I’ll take off a quarter of the oil as the pan was coated with grease by the time the baking was done. Didn’t stop me though from eating them before they got a chance to cool and obviously jumping about and going HOO! HAH! with every bite and having 7 in one go and effectively ruining my appetite for dinner.

Ah, Carpe Diem!