kumara

sweet potato brownie bites – the perfect little treat to curb your sweet tooth

image
image[1]
image[2]
Gluten-free
Refined sugar-free
Dairy-free
Vegan
and no baking required!

1 large sweet potato (I used the orange variety)
6 medijool dates (pitted)
4 tbsp raw cacao powder
3 heaped tsp raw honey or pure maple syrup
1 cup ground nuts of choice (I used almond)

You’re going to laugh at this but this morning I Googled ‘how to cook a potato in the microwave’ and applied the instructions to my kumara (what us NZers call sweet potatoes). My sister glanced at the computer screen while I was googling and fell into a giggling frenzy exclaiming: “ha ha ha said the girl with the food blog”. To which I replied: “I have no shame bitch” Minus the bitch, I just thought that part – sorry sis if you’re reading this, which you most probably are… as it seems these days, my only followers/likes on Facebook are my sister and my mum! Nevertheless, my “developing” (an optimistic word/view to make myself feel better) culinary skills have produced these epic brownie balls/truffles/bites whatever you like to call them, deliciousness.

As per Google’s instructions (sorry Einstein next time I shall use my own brain – whatever that means in this day and age?):

Scrub the potato, and prick several time with the tines of a fork. Place on a plate.

Cook on full power in the microwave for 5 minutes then turn over, and continue to cook for 5 more minutes.

Scoop out the insides of the sweet potato and place in the food processor alongside the remaining ingredients

Whizz for a few minutes or until mixture starts to come together like a dough.

Using your hands, roll into balls.

To finish, coat in raw cacao powder.

Refrigerate before consumption or nom nom straightaway if you just can’t wait.

nacho-style stuffed sweet potatoes (vegan)

image-52

Tonight’s dinner was super easy, delicious and healthy!

The following recipe makes enough for two people (4 halves in total).

2 whole sweet potato (which we in NZ callĀ Kumara – I usedĀ the orange variety but all are yum)
1 can of organic chilli beans
pinch of paprika
pinch of cayenne pepper – or a little more if you like things HOT
pinch of garlic salt
pinch of cumin

salsa:
1 ripe avocado
1 tomato
(cucumber, red onion and/or spring onion is also good with this)

Preheat oven to 200C

Wash and dry sweet potatoes.

Stab sweet potatoes all over with a fork then bake in oven on a tin foil lined oven tray for 45-60min or until soft.

Whilst the potatoes are cooking, dice and mix the salsa ingredient together and set aside – I allow you to do as you please for the remaining 40 or so minutes.

Once the potatoes are done, using a sharp knife, gently cut each sweet potato in half.

Next, use a spoon to scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape.

Slightly heat chilli beans in the microwave or in a small pot on low heat then gently mix beans and spices with the removed sweet potato flesh.

Scoop mixture back into potato halves then top with avocado salsa to finish.

Alternatively, you can top filled sweet potatoes with mozzarella or vegan mozzarella and return to hot oven for the cheese to melt before topping with salsa! Mmmmm “satisfied” does not adequately describe how freakin’ content my stomach/taste-buds feel right now – oh Mama! Who, speaking of, also highly approved of this dish!