Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Fruity spiced sweet potatoes

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Wow. I’m loving the creativity that comes out of plant based whole food eating. It is rich and creative and just…yummy!

These are no different. I’ve adapted them from a recipe found here – which has some great alternatives and tips re how to cut sweet potatoes without cutting all the way through them (i.e. laying chopsticks on each side). This way, the knife creates hassleback potatoes rather than cutting down to the board. Great idea!


2 sweet potatoes, peeled, and sliced like hassleback potatoes (see above)

1 apple chopped finely

2 dates chopped finely

1/3 cup pecans chopped finely

1/4 cup pepitas

1/4 cup coconut oil (melted)

1/4 cup agave nectar

sprinkle of salt

sprinkle of cinnamon

1/2 tsp sumac

1/2 tsp thyme

Slice as thinly as possible and rub them with a little olive oil.
Mix together the rest of the ingredients in a bowl
Carefully try to push some of the mixture between the sweet potato slices and pile the rest on top (there really is sweet potato in there somewhere!)
My goodness, I had to stop myself eating the mix just like that. Sumac is an interesting Moroccan spice. For some reason I really like it in this dish, it just seems to work with apple, and the sweetness of the dish.
So cover it in foil and bake it at 200degrees Celsius for  4o minutes (depending on sweet potato size. Just check it with a skewer to see if it has softened). You can then remove the alfoil and bake it for a further 10-15.
Serve with a chunky chopped salad.

Author: Rah

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