Mapled Sweet Potato

Prep: 15 mins + soaking (optional)

Cook: 30 mins

Hints of caramel from roast sweet potatoes drenched with maple water pair deliciously with toffeed dates and creamy cashews, lifted with a hit of zesty orange and a pinch of spice.

This recipe is a:

See this week's box.

210 kcal
(per portion)

Ingredients you'll need

1 sweet potato
100g Medjool dates
35g cashews
A pinch of cinnamon
300ml maple water
1 orange

From your kitchen

1 tbsp coconut or olive oil
A cupful of ice

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potato and chop into small chunks. Tip onto a baking tray and dot with 1 tbsp coconut oil (olive oil is fine too). Roast in the oven for 30 mins till the sweet potato is soft. Leave to cool.
2.
Halve the dates and discard the stones. Roughly chop them. Slice the skin off the orange and chop the flesh into segments. Flick out any pips. Place the roast sweet potato in your blender with the dates, orange, a pinch of cinnamon and the cashews. Pour in the maple water and add a cup of ice. Blend till smooth.

Tip
A nice long soak
Get ahead by soaking your cashews overnight in cold water with a pinch of salt. Drain and rinse. Follow the recipe. This removes the enzyme that stops your body absorbing the nutrients.

This recipe is from

See this week's box