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Crunchy Maple Sweet Potatoes



Nuts: (leave this part out if you have a stoma)
pinch of all spice
2 tablespoons pure maple syrup
1/4 cup crushed cashew nuts
extra-virgin olive oil spray
500 grams peeled white potatoes (approx 3 large)
1 medium, peeled sweet potato
1/4 cup plain white flour
1/2 cup apple juice
1 tablespoon butter (or alternative)
1 teaspoon catsup manis
1 tablespoon maple syrup
pinch of cinnamon
pinch of salt and pepper

Crunchy Maple Sweet Potatoes Directions

*Nuts: (leave this part out if you have a stoma)

Heat oven to 180C

Combine all ingredients and ensure maple syrup has covered nuts and the spice is evenly distributed

Bake until golden and crunchy -approximately 10-15 minutes

Set aside to cool

Leave oven on at 180C for the potatoes


Gently boil all potatoes for 15-20 minutes until slightly soft

Lightly spray a large baking dish with extra virgin olive oil

Cut potatoes into 3cms chunks and arrange them side by side in the dish

Add all other ingredients together in a bowl and mix thoroughly until completely blended

Pour the mixture over the potatoes

Cover the potatoes with a lid or foil and bake for 10 minutes, take the lid off and turn potatoes over and bake until the tops of the potatoes are crispy and the liquid becomes thick and toffee like

Serve immediately with protein and vegetables of your choice and sprinkle with *nuts

Recipe notes

*Nuts are not suitable for stoma patients

Nutrition facts

Per Serving

Fibers (g): 2g