I want to eat nothing but sweet potato chips for the rest of my life.
Seriously, these are so. addictive. Sweet and full of flavour, all in the one bite. Very irresistible.
They are pretty hot in the nutritional value department too. One small sweet potato (100g) provides an excellent amount of:
iron – red blood cell production and strengthens immunity
magnesium – relaxation and anti-stress
calcium – all body functions
vitamin C – immune health and healthy skin (supports collagen growth)
potassium – regulate heart beat and muscle contraction
fibre – 2x more than oats
vitamin A – health eye sight, skin, strong joints, immune function, egg reproduction
AND their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue, weight gain and diabetes…. I knew they were ranked the #1 vegetable for a reason!
Preheat the oven to 180 oC. Peel the sweet potatoes and cut them into sticks . Try and make sure they are cut similar so they can cook evenly.
Toss the uncooked fries in a mixing bowl or bag with herbs and spices, salt and olive oil until evenly coated.
Prepare a dark baking tray with non-stick baking paper and foil and arrange fries so they aren’t over crowded or bundled so they can crisp up.
Bake for 15 minutes on one side then flip them (i found a spatula works best) and bake for a further 10 minutes until they are slightly brown and puffed.
Remove from the oven and enjoy hot on their own, as a side with protein or dipped into homemade guacamole.
Volia! Sweet potato fries are now ready! Enjoy, and remember.. I did warn you they’re addictive……
Please let me know how you go if you are making them. I’d love to hear if you did anything different (i.e.: add different herbs) and if YOU got addicted! 🙂 Leave a comment below, tag #bodyofnature on Instagram or post on BON Facebook wall.
They are the yummiest, fudgiest, melt-in-your-mouth, rich chocolate brownies I have ever tasted and they are 100% CLEAN and HEALTHY! Oh, and they are also completelyvegan, gluten-free, dairy-free, refined-sugar free and incredibly addictive! Perfect for everybody!
Traditional Chocolate Brownies are made with egg, flour, cocoa and butter but NOT these ones! Sweet Potato acts a natural sweetener combined with medjool dates, and is an excellent Low GI substitute for eggs and butter to create a fudge appearance and texture.
By using healthier alternatives like cacao instead of cocoa and almond meal instead of white self-raising flour, you automatically decrease the amount of calories and increase the nutritional values per serve, which allows you to STILL ENJOY the good things in life like chocolate, sweets and ice-cream! HOLLA to that, seriously, Why should you have to miss out when theres a healthier version?
Makes 16 (4cmx4cm) | 1 serve = 1 brownie | Total time: 1 hour
2 sweet potatoes, cut into 5cm circles, skin on for extra fibre
1 Cup (20) medjool dates, pitted
1 Cup almond (or hazelnut) meal
½ cup raw cacao
½ cup arrowroot flour (gluten free)
¼ cup maple syrup
½ cup desiccated coconut
Line a baking 30x20cm baking tray (standard) with baking paper and pre-heat oven to 180 degrees
Cut sweet potato into 5cm circles and place into a steamer until very soft (20 mins). You want the potato to look a dark orange and be soft enough to mash.
Add sweet potato, medjool dates, cacao into a high-powered food processor and blend until combined enough to resemble a smooth appearance.
Add almond meal, arrowroot flour and coconut and blend until all ingredients are completely mixed through. At this stage the mixture should be smooth and thick. If its a little sticky, add a tablespoon of almond meal until you you’re happy with the consistency.
Scoop mixture into baking tray and using the back of a spoon or pressing firmly with your palms, smooth and even out . Its important to make sure the brownie mixture is even otherwise you will end up with different thickness.
Place in oven for 15- 20 minutes and when soft and spongy, remove from oven and cool for 10 minutes before slicing into squares.
* excuse the change in text fonts, for some reason it changed once I begun putting bullets in
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