Purple sweet potato pie bites
My favourite purple treat, with protein, healthy fat and fibre.
Watch the videoPurple sweet potatoes feel a little magical to me.
Their deep violet colour comes from anthocyanins, plant compounds that help protect our cells.
These bites follow my Nourish3 formula: protein from the nut crust, healthy fat from creamy coconut milk and fibre from the sweet potatoes. Naturally sweetened with honey and coconut sugar.
The recipe
Metric, with cups in brackets- For the crust
- 200g (2 cups) ground almonds
- 85g (⅓ cup) cashew or macadamia butteralmond or peanut butter work too
- 3 tbsp ground flaxseed
- 40g (¼ cup) coconut sugar
- A pinch of sea salt
- 60ml (¼ cup) water
- For the filling
- About 900g purple sweet potatoes
- 1 x 400ml tin full fat coconut milk
- 6 tsp gelatine powderor agar agar to make it vegan
- 120ml (½ cup) honey
- 2 tsp vanilla extract
- A pinch of sea salt
Heat the oven to 175°C and line a 20cm square tin with baking paper.
Mix the ground almonds, nut butter, flaxseed, coconut sugar, salt and water until a crumbly dough forms. Press it firmly into the tin and bake for about 15 minutes, until lightly browned. Let it cool completely.
Steam or roast the sweet potatoes whole, skin on, until soft. Then peel.
In a small pan, gently warm the coconut milk with the gelatine, honey and salt, stirring until dissolved and smooth.
Put the sweet potatoes in a big bowl, pour over the coconut mixture, add the vanilla and blend with a stick blender until completely smooth and creamy.
Pour over the cooled crust, spread evenly and refrigerate for at least 4 hours until firm. Slice into small squares.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. A rare dessert that already hits all three. Enjoy one after a meal, or with a cup of tea.
The Perimenopause Hacks
Tired all the time, foggy-headed or anxious for no reason? My six simple hacks for more energy, better sleep and a calmer mind, with the science behind each one and a one page cheat sheet to print out.
