Sweet Potato Nice Cream

Hello and happy Sunday!

One of my favorite things for staying cool in this hot weather is a serving of delicious, smooth and creamy, refreshing nice cream. I love how a frozen banana is pretty much all you need for a cooling and naturally sweet treat – but I also love experimenting with different flavors and fun ingredients.

Yesterday, for a post-workout meal I added some frozen sweet potato to my blender and ended up with a super satisfying, dessert-like concoction that left me with a big smile on my face. You can blend frozen sweet potato, frozen banana and cacao for a very simple version (with dates or maple syrup for extra sweetness), but below I’ll share with you exactly what I used.

I love the deep flavor the raw cacao powder gives this as well as the hint of fruity sweetness from the lucuma – the two powders complement each other perfectly and add extra goodness and nutrition to this already nutritious treat.*

Ingredients:

  • 150g sweet potato (cooked and frozen)
  • 1 ripe, frozen banana (mine was 130g)
  • 1.5 tbsp cacao powder
  • 1 tbsp lucuma powder
  • 1/2 tbsp carob powder
  • ca. 1 tbsp rice mylk
  • optional: 1 tbsp maple syrup / 1-2 dates (for more sweetness)
  • optional: 1 tbsp pea protein
  • Toppings: berries, chocolate sauce, nut butter such as peanut or almond butter, jam

*I use “superfoods” from Iswari, because I love the taste and quality. You can get 5% off orders from Iswari Suisse with the discount code “blueberrysmiles” (Disclaimer: I earn a small commission on such orders). 

Method:

  1. Blend the frozen sweet potato and banana (and dates, if using), adding the mylk. (Depending on how powerful your blender is, you might have to let the frozen ingredients defrost a bit).
  2. Stir in all the other ingredients.
  3. Enjoy as is or with your desired toppings.

Variation

To make this more of a mousse, simply use a non-frozen banana and/or non-frozen sweet potato [as in the photo below]. For extra creaminess, stir in some nut butter 😉

I hope you enjoy!

xoxo

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Purple Sweet Potato Pancakes

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I’m back with more purple goodness! 😀 (click here to check out my purple sweet potato falafels and find some information on the nutritional benefits of purple sweet potatoes).

Due to requests I received on Instagram, I’m sharing these purple sweet potato pancakes with you here. They’re adapted from the Sweet Potato Pancakes by Deliciously Ella and reflect my undying love for these vibrant tubers.

Quick to make (especially if you cook the sweet potato before you actually want to make the pancakes) and oh so satisfying, they are especially irresistible with walnut butter and maple syrup – I can’t even begin to describe how good they were, so you’ll just have to try them yourself 😉

Ingredients:

  • 1 small cooked purple sweet potato (mine was 240g, peeled)
  • 160 ml almond milk (or 1/2 cup + 2 tbsp)
  • pinch of salt
  • dash of vanilla extract
  • 2 tsp maple syrup
  • ca. 4 heaped tbsp wholemeal flour of choice (I used spelt)
  • coconut oil for cooking

Method:

Once you’ve peeled, boiled or steamed, and chopped your beautiful purple potato, purée it together with the other ingredients, except for the flour. Take a few seconds to admire the gorgeous mix, then stir in the flour, adding enough so that the mix holds together well. (I first only used 2 tbsp and my tester pancake was too delicate when I cooked it, so I added more to the mix. It’ll definitely be a very thick mixture, so don’t be surprised if you’re more used to a liquid pancake batter! If you’ve tried any of my other pancake recipes, you’ll know I like my pancakes thick and stodgy 😉 ).

Then simply heat some coconut oil in a pan, spoon in some of the mix, shape into circles, and cook till done (they only take a minute or two on each side).

Stack and drizzle with walnut butter (I used this one and can’t recommend it enough!) and maple syrup for utter pancake perfection!

Hope you enjoy!

xoxo

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Purple Sweet Potato Falafels

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Having read about their health benefits in connection with the Okinawa diet, purple sweet potatoes have been the object of my curiosity for many months now (for more on this scroll to the very bottom). Once I finally got my hands on these elusive tubers I knew I wanted to make something special. Inspired by the sweet potato falafels from the MaE deli and a sweet potato falafel wrap from Crussh, I set out to create my own, and thus, these purple patties of pure perfection (or so I claim) were born.

These sweet, starchy gems are so satisfying with their soft mushy texture and the lovely flavors of the coriander, garlic and hint of chili coming through. And – as all my recipes 😉 – they’re quick to make (especially if you cook the sweet potato beforehand). Perfect for when you want to try something a bit different, without spending ages at the stove.

So let’s get right to it!

Ingredients:

  • 200 g cooked purple sweet potato
  • 200-230 g chickpeas (drained, rinsed)*; my carton was 380g before draining
  • ca. 2 heaped tbsp flour (I used wholemeal spelt)/ as much as you need to bind mix
  • salt
  • chili powder
  • half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
  • drizzle of garlic-infused oil**
  • coconut oil, for cooking

* I take the skin off the chickpeas as they’re easier to digest that way, but feel free to skip this step if that’s not something you’re concerned about. (Although, I have to say, there’s something strangely satisfying about popping out the chickpeas!)

**If you don’t have this you should be able to just use regular olive oil and some fresh, crushed garlic. I use it as an alternative because I sadly don’t tolerate garlic (or onion) very well, and infused oils seem to be less problematic, the critical components not being soluble in oil. (See here for more information if this affects you too.)

Method:

Mash the chickpeas in a large flat bowl with a fork (or use a food processor, but don’t over-process; they should still be crumbly and a bit chunky), add the sweet potato and mash as well (or again, if you’re looking for less manual labor just purée – I was lazy and wanted to avoid cleaning another piece of equipment, but it didn’t take very long at all). Add in your flour and season with salt and chili, before adding the chopped coriander and a drizzle of garlic-infused oil into the gloriously purple mess. Mix together with your hands (yes, they will get purple!)

Now, the fun part: roll the mix into evenly-sized balls. I made 11, but this will obviously depend on the size you prefer. I also flattened mine a bit at the end, as I didn’t want them perfectly round. Next, simply heat some coconut oil in a pan and cook the falafels on both sides for a few minutes. It’s basically just about warming them up and getting a bit of a crisp on the outside.

 

Serving suggestion:

While the falafels are sizzling away in a pan, cook some buckwheat noodles (the ones I use by King Soba only take 5 minutes) in salt water. A minute or two before they are done, add in some courgetti or other quick-cooking veg. Drain and serve with your lovely purple falafels. Drizzle with a nice oil, or create a quick little sauce by combining tahini, honey or maple syrup, lemon juice and water. (I used this lovely black tahini, by Sun and Seed, as it contrasts so nicely with the purple!). Finally, sprinkle with white sesame seeds and more coriander to finish off the dish.

Hope you enjoy!

xoxo

 

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Feel Good Fact: Like their orange cousins, the purple sweet potatoes are a good source of fiber and vitamins. Additionally they contain anti-inflammatory anthocyanins (notably also present in blueberries 😉 ), which are linked to heart health and improved eyesight, to pick out some of their benefits.

Interesting Fact: Purple sweet potatoes made up a large part of the traditional diet of the Okinawa Japanese, whose life expectancy was among the highest in the world, with a lower occurrence of heart disease and certain types of cancer (e.g. breast cancer and prostate cancer). For more on the traditional Okinawa diet check out this short, informative video.