Hi from Los Angeles! This week I’m celebrating International Sweet Potato Week with three special recipes featuring sweet potatoes. Why am I celebrating sweet potatoes? Because to me they’re the superfood carbohydrate of the planet; rich in fibre, vitamin a, vitamin e, and delicious flavour.
To celebrate this week, I’ve developed three special sweet potato recipes themed around a starter, main course and dessert – previewed below:
In true Harriet Emily fashion, I have decided to share the dessert recipe first – because in my life, dessert always comes first. So this post is dedicated to a very special banana sweet potato flapjack. This recipe is one of my new favourites and it really hits the spot if you have a sweet tooth – its a very moreish, dense flapjack which can satisfy any sugar cravings you may be having. The sweet potato adds a slightly fluffy texture to the flapjack which makes them even more addicting.
This is a very simple dessert recipe to make, and something you can keep stored for a few days and keep snacking on throughout the week! I hope you enjoy them!
banana sweet potato flapjacks
50g sweet potato
2 brown ripe bananas
5 tbsp vegan butter
6 tbsp agave nectar
1/2 tsp cinnamon
200g (2 cups) oats
50g dark chocolate chunks
PREHEAT OVEN TO 180C/356F
- Peel and chop the sweet potato into small cubes. Then, fill a pan with water and bring it to a boil. Cook the sweet potato for about 10 minutes until completely soft. Then drain, and set aside.
- Add the vegan butter into a pan on a medium heat and melt. Then, remove it from the heat and add the banana, sweet potato, agave nectar and cinnamon. Using a fork or masher, mash everything together until smooth.
- Next, pour in the oats and chocolate chunks and stir until well mixed. Then, transfer the flapjack mixture into a baking tray and move it into the oven.
- Bake the flapjacks for about 15 minutes until golden. Then, remove them from the oven and set them aside to cool completely before slicing and serving.