With their gorgeously sweet flesh, it’s no wonder that sweet potatoes are so versatile, suitable for both savoury and sweet cooking. Being part of the morning glory plant family, they’re actually not related to regular potatoes either and as such, they are far less starchy. This Sticky Date & Sweet Potato Slice recipe is wheat free, refined sugar free and dairy free too. But before you start, I have just one simple tip and that is to chop the dates as finely as possible, because the smaller they are, the better the sweetness will be distributed throughout the slice.
- 20cm x 30cm baking tin
- Vegetable steamer
- Vegetable masher
- Large mixing bowl & spoon
- Small mixing bowl & fork
- Chopping board & knife
- 400g orange sweet potato, steamed until tender
- 4 eggs, beaten
- ¼ cup coconut oil
- 1 tsp vanilla
- 1 pinch sea salt
- 1 cup (150g) dried dates, finely chopped
- 1 cup almond meal, firmly packed
- 1 cup wholemeal spelt flour
- 16 extra dried dates, to garnish
- Steam the sweet potato and set aside to cool.
- Preheat a convection oven to 160 degrees Celcius.
- Line a 20cm x 30cm shallow baking tin with baking paper and set aside.
- In a large mixing bowl, mash the sweet potato.
- In a small mixing bowl, beat the four eggs, with a fork.
- Add the eggs to the sweet potato, together with the coconut oil, vanilla and seasalt.
- Add the finely chopped dates, the almond meal and spelt flour. Mix with a spoon until evenly combine.
- Transfer the batter to the baking tin and distribute evenly.
- Garish the batter with the dried dates, in a 4 x 4 dimension.
- Transfer to the oven and bake for 45 minutes, or until firm and very lightly golden.
- Serve warm, like sticky date pudding with cream
- Serve chilled, like a slice for morning or afternoon tea.
Store in your refridgerator in an airtight container for up to one week.
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