Header Recipes

Sweet Potato Savory Crumble

Sweet potatoes are a good source of potassium and vitamin C, with additional high content of beta carotene this is a filling sweet immune booster.



800 grams peeled thinly sliced sweet potato
200 ml coconut milk
100 ml water
50 ml extra virgin olive oil
1 teaspoon garlic powder
1/4 cup spring onion finely chopped
120 grams bacon pieces (optional)
1 tablespoon extra virgin olive oil
1 tablespoon pure honey
40 grams corn flakes
1 tablespoon fresh rosemary
salt and pepper

Sweet Potato Savory Crumble Directions

Preheat an oven to 180 degrees, place the sweet potato slices in a microwave safe dish and cover and cook on high for 3 minutes then set aside.

Combine water and coconut milk together.

Gently heat garlic powder and chives in olive oil, when the potatoes cool coat the potatoes in the garlic oil, place the coated potatoes in layers in an oven dish and add the coconut and water mix.

Cover and bake at 190 degrees fan forced until the potatoes are soft (approx 40 minutes)

Whilst the potatoes are cooking heat a frying pan on medium and sauté the bacon until slightly crispy with rosemary leaves in a tablespoon of extra virgin olive oil, take off the heat and add the honey and stir through (if leaving bacon out, pour the rosemary oil over the top and follow the last step)

Slightly crush the corn flakes sprinkle them on the potatoes then sprinkle the bacon mix on the top of the cooked potato

Serve with some fresh steamed greens and a protein of your choice, tends to go well with satay tofu, chicken, lamb or white fish.

Recipe notes

Bacon is a red meat and it is advised to eat < 500 grams of red meat per week and to reduce intake of preserved meats.

Nutrition facts

diet vegetarian gluten free lactose free

Per Serving

Fibers (g): 2g