Sweet potato bread with gorgonzola and bacon

I almost completly forgot about the sweet potatoes that were hiding in the fridge for about 3 weeks. Luckily, they looked still good so I started to seek for other ingredients to combine with. I found a leftover piece of gorgonzola and all of a sudden it was everything clear about what I am going to make. Be careful with adding salt to the batter, because you never know how salty the bacon is and also the gorgonzola is intense. If you have some fresh rosemary, then add some to it to make the bread sing! It is lovely as a starter on a salad, but it goes also well with a bottle of beer or wine.

Ingredients:
for a 30 cm long baking form
300 g sweet potato (weighed baked and peeled)
250 g white spelt flour
100 g butter
100 g yoghurt
4 eggs
15 g baking powder
50 g gorgonzola
100 g bacon
butter and flour for the form
salt
pepper

Preheat the oven to 200°C. Wrap sweet potatoes into foil and bake for 40 minutes or until soft and let them cool down. Set oven temperature to 180°C. Peel and puree sweet potatoes. Sfit flour and baking powder into a bowl. Melt butter over low heat. Whisk together eggs with yoghurt and the melted butter. Stir in sweet potato puree and finally fold in the flour-baking powder mixture. Season with salt, pepper, stir in gorgonzola and bacon. Butter and flour a baking form and pour batter into it. Bake for 40-50 minutes.

Sweet potato gnocchi in sage butter with walnut, date and a touch of freshly grated orange zest

Being on a sugar free month, it took me a while to get back on track. Zizi, a fellow Hungarian blogger invited us to join her challenge, and I felt it would be a great idea, so I started it also. After a few days, surprisingly, I am not so eager to have a bite of chocolate or a piece of cake, however it is indeed tough!  So today's lunch was cooked in order to please my sweet tooth, without any type of sugar, honey or syrup. In order to get most out of the sweet potato I baked it in the oven. Among sugar I also leave white flour aside for a month, so therefore I used chestnut flour. The gnocchi was served with date, walnut and crispy sage leaves. The secret ingredient is the fresh orange zest that gives it a great kick at the end. Don't worry, sweet is not the main flavour of the dish, because some vintage gouda just brings the perfect balance!

Ingredients:
250 g sweet potato (weighed baked and peeled)
50 g cream cheese
30 g vintage gouda
100 g chestnut flour
butter
date
walnut
few sage leaves
gouda
salt
pepper

Preheat the oven to 200°C, wrap sweet potatoes in foil and bake for 50-60 minutes. Peel baked sweet potatoes and once cool puree together with the cream cheese. Stir in grated cheese, chestnut flour and season with sald and pepper. Pour mixture into a plastic bag and over simmering water cut it into the desired size with a help of scissors. Gnocchi are ready when they swim on top. In a saucepan melt butter over low heat and bake sage leaves until crispy. Add sliced date and chopped walnut and fry for a few minutes. During that the butter will turn brown, that is exactly what you want. Now add gnocchi and mix everything together, finally stir in some freshly grated orange zest and serve with vintage gouda.