Prep time - 60 minutes

Cook time - 30 minutes

Difficulty - Medium

Serves / makes - 6

Ingredients

For the muffins -

250g sweet potato, cut into small cubes

150g dates soaked in 150ml hot water for 15 mins

100g pecans, finely chopped 

100g porridge/fine oats

100g gram flour 

3t cinnamon powder

1t ginger 

Pinch of allspice 

1t bicarbonate of soda

1T apple cider vinegar 

For the green cream -

180ml unsweetened soya yoghurt

4T agave syrup (you can also use rice, golden or coconut syrup)

A few drops of green food colouring or 1-2t matcha powder

For the witch legs and hat -

120g black fondant icing

120g white fondant icing

A small amount of red food colouring

Equipment

6 hole muffin pan

6 muffin cases

Blender or food processor

Mixing bowl

Mixing spoons

Small bowl

Cocktail stick 

Method

1. Heat your oven to 180c/360f/GM4.

2. Put the sweet potato and dates (with the water they were soaked in) into a blender or food processor. Blend until the mixture is completely smooth.

3. Pour this into a mixing bowl, add all of the other muffin ingredients and mix well. The vinegar will react quite strongly with the bicarbonate of soda. Add the vinegar at the end and then quickly pour the batter into muffin cases in your muffin pan.

4. Bake for around 30 minutes, until they are cooked through and spring back when you press them with your finger. Remove them from the tray, allow them to cool completely.

5. To make the green cream simply mix the ingredients in a small bow and set aside. You can pop it in the fridge if you want to.

6. To make the hat and shoes you will need around 20g of black fondant icing per muffin. Make the hat by rolling the icing into triangle and create the hat rim by pressing the edges between your first finger and thumb. Make the shoes by once again, making triangle shapes and then pinching either end to create a heel and the tip of the shoe. Try to curl the tip of the shoes to make them look more witchy!

7. To make the legs you will also need around 20g of white fondant icing per muffin. Split the icing in half, roll each piece into a long thin sausage shape. Use the cocktail stick to make indents on the legs. Dip the stick into the red food colouring, then draw in the indents. Add the shoes to the legs, you can hollow out the top of the shoes so they attach the legs well.

8. To assemble, divide the cream between 6 plates, putting it onto the plates in a round shape. Add the legs with shoes, top with a muffin placed upside down and lastly, add the hat.