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Crunchy maple sweet potatoes (Low Fibre)

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Serves 2, approximately 2 grams of fibre per serve

*Vegetarian, vegan

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

  • Pinch of allspice
  • 2 tablespoons of pure maple syrup
  • ¼ cup of crushed cashew nuts

Ingredients - Sweet potatoes

  • Spray extra virgin olive oil
  • 500 grams approx.3 large peeled white potatoes and
  • 1 medium peeled sweet potato
  • ¼ cup of plain white flour
  • ½ cup of apple juice
  • 1 tablespoon of butter (or alternative)
  • 1 teaspoon catsup manis
  • 1 tablespoon of maple syrup
  • Pinch of cinnamon
  • Pinch of salt and pepper

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

  1. Heat oven to 180C
  2. Combine all ingredients and ensure maple syrup has covered nuts and the spice is evenly distributed
  3. Bake until golden and crunchy approximately 10-15 minutes
  4. Set aside to cool
  5. Leave oven on at 180C for the potatoes

Method - Potatoes

  1. Gently boil all potatoes for 15-20 minutes until slightly soft
  2. Lightly spray a large baking dish with extra virgin olive oil
  3. Cut potatoes into 3cms chunks and arrange them side by side in the dish
  4. Add all other ingredients together in a bowl and mix thoroughly until completely blended
  5. Pour the mixture over the potatoes
  6. 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
  7. Serve immediately with protein and vegetables of your choice and sprinkle with *nuts

*nuts are not suitable for stoma patients