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Sweet Potato Stuffed Zucchini Flowers

Photo: Cook Almost Anything

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Ingredients for 12 servings

12 x male zucchini flowers, stamen removed

Filling:

100 g ricotta

20 g grated Parmigiano Reggiano

80 g finely cubed sweet potato, boiled

4 x fresh sage leaves, finely sliced

freshly ground white pepper and salt

Batter:

1/2 cup plain flour

1/2 tsp dry yeast

3/4 cup warm water

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