7 easy recipes with sweet potatoes –

A sweet potato it is a nutritious tuber, easy to prepare and very tasty. In addition, its versatility allows it to be incorporated into both sweet and savory recipes. Best friend of those who practice physical activities, see 7 practical recipes with sweet potato to vary from day to day.

1

JELLY BROWNIE

Recipe from experts at Freeletics Nutrition.

Ingredients:

2 medium sweet potatoes; 2/3 cup. ground almonds; 1/2 cup. coconut flour; 14 dates; 4 col. (soup) unsweetened cocoa; 3 col. (soup) pure maple syrup; 1 pinch of salt; 1 handful of chestnuts or cocoa chips (to garnish)

Method of preparation:

Preheat the oven to 180ºC. Peel and cut the potatoes into pieces and boil for 8 to 10 minutes. Then take it to the processor with the seedless dates. Place the remaining ingredients in a bowl before mixing with the sweet potato and dates and stir well.

Pour everything into a lined baking dish and bake for about 20 minutes. Leave out of the oven for 10 minutes to cool. Cover with the chips.

two

SWEET POTATO SMOOTHIE

Recipe from experts at Freeletics Nutrition.

Ingredients:

1 cup of sweet potato puree; 1 medium ripe banana, pre-cut and frozen; 1 col. (soup) almond butter; 1/4 col. (tea) ground saffron, cinnamon and ginger 1/2 col. (soup) flaxseed flour or chia seeds 3/4 cup. unsweetened almond milk; 1/4 cup. of orange juice; 1 large handful of ice.

Method of preparation:

Add all ingredients into a blender and blend until smooth. Add banana, honey or orange to sweeten and, if necessary, add more ice to thicken the drink.

3

VEGAN ICE CREAM

Recipe from experts at Freeletics Nutrition.

Ingredients:

1/2 cup. boiled and mashed sweet potato; 1 cup. peanut butter without additives; 1/2 cup. + 2 col. (soup) pure maple syrup; 1 L of coconut milk; 1 col. (soup) vanilla extract; 1/2 col. (tea) fine sea salt.

Method of preparation:

Add all ingredients into a blender and blend until smooth. Place the mixture in a well-insulated ice cream container and place in the freezer for three hours. Do not forget to stir the ice cream from time to time.

4

PANCAKE

Recipe from experts at Freeletics Nutrition.

Ingredients:

3/4 col. (tea) cinnamon powder; 1/2 cup. sweet potato puree; 2 eggs; Coconut oil; 1 pinch of powdered ginger; 1 pinch of salt; Honey or jam (optional).

Method of preparation:

Mix the sweet potato and eggs well. Add cinnamon and stir. Heat the coconut oil over medium heat. Ladle the sweet potato mixture into the skillet and fry for three to five minutes. Turn each side and fry until golden and cooked through. Top with honey, jams or whatever you like.

5

SWEET POTATO AND COTTAGE BRUSQUETTA

Ingredients:

1 medium raw sweet potato, cut into approximately 3cm slices 1 col. (soup) honey; 5 col. (soup) from cottage cheese; 1 col. (soup) chopped Brazil nuts; Fine herbs to taste.

Method of preparation:

Take the potato slices to the hot skillet, add the honey and cook everything until golden. Then just assemble the bruschetta!

6

VEGAN COXINHA

By Laari Michelin.

Ingredients:

1 medium roasted sweet potato; 2 col. (soup) oat flour; 1 col. (soup) flaxseed flour; 1 col. (soup) coconut milk cream; Salt and spices to taste; Mushrooms (shimeji or shiitake); Oil.

Method of preparation:

Mash the potato with a fork, mix with the oatmeal and season to taste. Leave in the fridge for at least an hour. Slice the mushrooms, grill in olive oil and season.

Then roll out the dough, stuff it with the mushrooms, shape it into a coxinha, dip it in the coconut milk cream and roll it in the flaxseed flour. Take it to the oven or until golden.

7

SWEET POTATO CAKE WITH COCONUT

Recipe created by chef Mirian Rocha (@mirianrochachocolates), specialist in Chocolate/Chef Chocolatier.

Ingredients:

250g of sweet potato (cooked and mashed); 1/2 cup of sugar tea; 50g of grated fresh coconut or dried coconut hydrated with coconut milk (100ml) for 5 minutes; 1/2 cup of powdered rice cream tea; 2 whole eggs; 2 tablespoons of butter; 1/2 tablespoon baking powder; 1 pinch of salt; Clove powder to taste.

Method of preparation:

Cook the potatoes with a little water, peel and squeeze, making a puree. Reserve. In the mixer, beat the sugar with the butter until you get a cream. Add the eggs and beat well until you get a homogeneous mass.

Add the mashed potatoes, coconut, clove perfume and other spices. Mix well. Add the rice flour, yeast and salt. Bake in a greased, paper-lined container butter, in a medium oven until the center is dry. Let it rest and unfold.