African > Ethiopian > Injera Bread

Sweet Potato Injera Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup sweet potato puree
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder

Special equipment needed:
- Non-stick skillet or injera pan
- Blender or food processor

Step-by-step instructions:
1. In a blender or food processor, puree cooked sweet potatoes until smooth.
2. In a mixing bowl, combine sweet potato puree, flour, water, salt, and baking powder. Mix until well combined and smooth.
3. Heat a non-stick skillet or injera pan over medium-high heat.
4. Pour 1/4 cup of the batter onto the skillet and spread it out evenly into a thin, circular shape.
5. Cook for 2-3 minutes until the edges start to lift and the surface is dry.
6. Flip the injera and cook for another 1-2 minutes until lightly browned.
7. Repeat with the remaining batter.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 4-6 injeras

Nutritional information:
Per serving (1 injera):
Calories: 120
Fat: 0.5g
Carbohydrates: 26g
Protein: 3g
Sodium: 300mg
Fiber: 2g
Sugar: 3g

Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other types of pureed vegetables, such as pumpkin or butternut squash, can be used instead of sweet potato puree.

Variations:
- Add spices such as cinnamon, nutmeg, or ginger to the batter for a spiced version.
- Top the injera with sweet or savory toppings such as honey, fruit, or vegetables.

Tips and tricks:
- Make sure the skillet is hot before pouring the batter to ensure even cooking.
- Use a non-stick skillet or lightly oil the skillet to prevent sticking.
- Injera can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Storage instructions:
Store injera in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Injera can be reheated in the microwave or on a skillet over low heat.

Presentation ideas:
Serve the injera on a platter with toppings arranged around it.

Garnishes:
Garnish with fresh herbs such as cilantro or parsley.

Pairings:
Injera pairs well with stews, curries, or roasted vegetables.

Suggested side dishes:
Serve with a side of salad or steamed vegetables.

Troubleshooting advice:
- If the injera is sticking to the skillet, lightly oil the skillet or use a non-stick skillet.
- If the batter is too thick, add more water to thin it out.
- If the injera is not cooking evenly, adjust the heat of the skillet.

Food safety advice:
Make sure the sweet potato puree is fully cooked before using it in the batter.

Food history:
Injera is a traditional Ethiopian flatbread made from teff flour. Sweet potato injera is a variation of this dish that incorporates sweet potato puree into the batter.

Flavor profiles:
Sweet potato injera has a slightly sweet and earthy flavor.

Serving suggestions:
Serve the injera warm with toppings and side dishes.

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Region: Ethiopian

Taste: Savory, Tangy, Spicy, Sweet, Sour