Sweet potato , pecan and maple syrup round

Preheat oven to 220°C. Line a 22cm round cake tin with baking paper. Cook sweet potato in boiling water until tender. Drain, mash and allow to cool.

Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the center, add the sweet potato, egg,mixed spice,vanilla essence and milk, and stir to form a soft dough. Turn out onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20 x 30cm rectangle.

Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm-thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool in tin for 10 minutes, then transfer to a wire rack to cool.

To make the maple syrup glaze, put butter and sugar in a small pan over a medium heat and stir until melted.Add the maple syrup and stir in followed by the icing sugar. Keep stirring for about 1-2 minutes and just before you take it off the fire, stir in the vanilla essence. Remove from heat and let it stand for 1 min before pouring the glaze over the top of the round. Leave to stand for 10-15 minutes for glaze to firm before serving.