Easter is here and although that means 3 blissful public holidays, it also means that the temptation for chocolate, sugary treats where the calories are higher than our hair in the humidity. No one deserves to have a treat -free Easter so that’s why this year we are swapping out sugar for sweet potatoes. Yes, odd as it may sound sweet potatoes are actually a great option for swapping out a lot of the processed sugar we eat, as well as a replacement for gluten. Guilt free and gloriously tasty!
Sweet Potato Apple Cinnamon Pancakes
Breakfast is the most important meal of the day, so why not enjoy it! It might be spring, but that doesn’t mean we have to hang up the cinnamon and apples just yet! This recipe makes around 8 pancakes and takes around 25 mins to cook.
What you’ll need:
- 16 oz. sweet potatoes
- 1/2 cup coconut flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. salt
- 1 Tbs. agave nectar
- 6 eggs
- 1 tsp. vanilla extract
- Coconut oil
- 1 Granny Smith (or your favorite) apple
- 2 Tbs. grass-fed butter
- 1 tsp. cinnamon (more if you love it)
How to make:
- Peel sweet potatoes and chop into cubes and place in a pot of boiled water until soft (add a pinch of sea salt).
- When soft, drain.
- Whilst the potatoes are cooking, peel the apple and cut.
- Saute over medium heat with butter and cinnamon until softened then set aside for topping.
- Combine the coconut flour, cinnamon, baking powder in a small bowl.
- Puree cooked sweet potatoes in food processor until smooth then add the eggs, vanilla, and agave nectar to sweet potatoes.
- Add dry ingredients to potato mixture and combine… your mixture should be fairly liquid-y.
- Heat a frying pan and melt a dab of coconut oil for a healthy alternative to other oils.
- Fry up individual pancakes
- Top your pancakes with the apple mixture and enjoy!
Sweet Potato Brownies
Now it’s not Easter without chocolate, and although Hong Kong isn’t always the best place for food that melts, a chocolate brownie never goes amiss. This delicious sweet potato recipe is not only vegan, but also delicious! It makes around 8 decently sized brownies and takes around 1 hour (including prep) to cook.
- 1lb sweet potatoes
- ½ cup raw almonds
- ½ cup oats
- 10 tbsp cocoa powder
- 6 tbsp coconut or cane sugar
- Maple syrup (optional if you like your brownies to have that delicious extra oozyness)
- Peel, chop & boil the sweet potatoes until soft & preheat the oven to 180ºC.
- Once drained and left to cool, place in a food processor with almonds and blend to make almond flour.
- Add the oats and blend again.
- Add the rest of the ingredients and blend one more time. Add extra nuts if you love the extra crunchy texture inside a gooey brownie (we love to add extra!)
- Place the batter into a baking dish and bake for 25 or 30 minutes. We recommend you to put parchment paper onto the baking dish. Baking time may vary depending on the oven you’re using (especially in Hong Kong).
- Let the brownies cool for at least 10 minutes and cut them into squares.
Sweet Potato Choc Chip Cookies
By now you’re probably well-versed in how to integrate sweet potatoes into your treats, but that doesn’t mean we’re out of ideas. Why not turn a classic treat into a guilt-free one with sweet potato chocolate chip cookies! Give them to your friends or kids and see if they can taste the difference. These take around 30 mins to make including prep time and serve around 20 fist sized cookies.
- 1 sweet potato (approximately 1 or 1 1/2 cups mashed)
- 1/2 cup oats
- 1/4 cup peanut butter
- 1 egg or 1 flaxseed egg (1 tbsp. ground flaxseed mixed with 3 tbsp. water for a vegan option)
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla
- 1/2 tsp. ground cinnamon (optional)
- 1/8 tsp. ground ginger (optional)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt (just a pinch, seriously.)
- 1/2 cup chocolate chips
How to make:
- Peel, cut and boil sweet potato until soft, then drain and place into a mixing bowl. Mash until smooth.
- Preheat oven to 180ºC. Line a baking sheet with parchment paper.
- Mix together dry ingredients. Using a fork, add the peanut butter to the dry ingredients until all combined. Add in the flax-egg/egg, vanilla, and maple syrup. Stir in the cooled sweet potatoes and chocolate chips, mixing until all combined.
- Measure out one tablespoon-sized portions of dough and place onto baking sheet. Bake for about 15-17 minutes. Remove from oven, and allow to cool for about 5 minutes.
Sweet potato and date muffins
Muffins are great as both a breakfast food or a snack. These are inspired by Jamie Oliver’s veggie muffins that are easy to make, wholesome and delicious.
What you’ll need:
- 1 cup dates
- 1 large sweet potato
- 1-1/2 cups spelt flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp mixed spice (pumpkin pie spice, or a mix of cinnamon, nutmeg and cloves)
- 1 tsp vanilla essence
- 1 tbsp nut oil (I used almond oil scooped off the top of a new jar of nut butter) or vegetable oil
- 2 tbsp nut butter (I used almond butter)
How to make:
- Preheat your oven to 180’C and prepare a 12-pan muffin tray.
- Roughly chop the dates and then place in a 1 cup measure. Top the cup up (covering the dates) with hot water and allow to stand for 5 to 10 minutes.
- Cut the cooked sweet potato into chunks and set aside.
- In a large mixing bowl, combine the dry ingredients.
- When the dates are ready, add the dates in water (retain the water), sweet potato pieces, vanilla, oil and nut butter to the flour mix. Stir well, partially mashing the sweet potato as you go. Mix until the batter is fully combined and you have a thick mixture that is hard to stir.
- Spoon scoops of the batter into your prepared muffin pan and bake for 10 to 15 minutes, until a skewer inserted into the muffins comes out clean.
You may also be interested in: Sheung Wan’s Best Healthy Lunches!