Sweet Potato Madeleines
How to Make Moist and Sweet Homemade Sweet Potato Madeleines
Indulge in the delightful harmony of freshly baked madeleines, the natural sweetness of sweet potatoes, and the rich buttery aroma. These exquisite treats offer a comforting sweet potato fragrance that will fill your mouth with happiness. They are perfect as a snack for kids or for an elegant afternoon tea. This recipe yields approximately 20-21 madeleines, so you can make plenty to share!
Madeleine Batter Ingredients- 2 large eggs (room temperature)
- 90g granulated sugar
- 100g mashed sweet potato (warm)
- 100g cake flour (low-gluten flour)
- 2g baking powder
- 1 tsp vanilla extract
- 100g unsalted butter, melted (slightly cooled)
Sweet Potato Topping- 1 medium cooked sweet potato (peeled and diced into 0.4cm cubes)
- 1 medium cooked sweet potato (peeled and diced into 0.4cm cubes)
Cooking Instructions
Step 1
First, let’s prepare the sweet potato for our moist madeleines. While still warm, peel your steamed or boiled sweet potato. Then, use a fork or a potato masher to mash it very smoothly, ensuring there are no lumps. Allow the mashed sweet potato to cool down to room temperature so it mixes well into the batter.
Step 2
Now, let’s prepare the sweet potato topping. Take your cooked sweet potato, peel it, and dice it into small, uniform cubes of about 0.4 cm. Cutting them small ensures they bake nicely within the madeleines and provide a pleasant texture.
Step 3
It’s time to make the madeleine batter! In a clean bowl, crack in 2 room-temperature eggs and add the 90g of granulated sugar.
Step 4
Using a hand mixer or a whisk, beat the eggs and sugar thoroughly. Continue mixing until the mixture becomes pale and frothy, and the sugar has dissolved completely. This usually takes about 3-5 minutes and is crucial for a tender madeleine texture.
Step 5
Add the 100g of finely mashed sweet potato to the well-beaten egg and sugar mixture. Use a spatula to gently fold them together until well combined and smooth, ensuring there are no pockets of egg or sweet potato.
Step 6
Now, we’ll add the dry ingredients and the vanilla extract for that lovely aroma. Sift 100g of cake flour and 2g of baking powder directly over the sweet potato mixture. Then, add 1 tsp of vanilla extract. Sifting the flour prevents lumps and results in a lighter texture.
Step 7
Using a spatula, gently fold the dry ingredients into the wet mixture. Use a motion that cuts from the side to the center or scrapes from the bottom up. Mix just until you no longer see any streaks of flour. Be careful not to overmix, as this can develop gluten and make the madeleines tough.
Step 8
Finally, it’s time to add the melted butter for richness. Melt about 100g of unsalted butter (in the microwave or a double boiler) and let it cool slightly. Gradually add the melted butter to the batter in 2-3 additions, mixing gently after each addition until just combined and the batter is smooth and glossy.
Step 9
For the best texture and flavor, it’s recommended to chill the madeleine batter before baking. Transfer the batter into a piping bag. Seal the bag tightly, perhaps using a skewer to press out any air, and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the batter’s structure to stabilize.
Step 10
Before baking, prepare your madeleine pan. Brush each cavity of the pan generously with melted butter or cooking oil. This greasing step ensures that your madeleines will release cleanly after baking.
Step 11
Fill each prepared madeleine mold with the chilled batter using the piping bag. Fill each cavity about 80% full. Avoid overfilling, as the batter will puff up during baking. Consistent filling will result in uniformly shaped madeleines.
Step 12
Now, let’s add the cute sweet potato topping! After filling the molds with batter, gently place 5-6 cubes of the diced cooked sweet potato onto the surface of each madeleine. Lightly press them down so they don’t float to the top during baking.
Step 13
Preheat your oven to 170°C (340°F). Carefully place the filled madeleine pan into the preheated oven. Bake for approximately 13 to 15 minutes, or until the tops of the madeleines are golden brown and a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
Step 14
Once baked, let the madeleines cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy them once they have cooled down to fully appreciate the rich sweetness of the sweet potato and the buttery flavor. They are also delicious served slightly chilled!
