Mapled Sweet Potato

Cooking time
Serves2 people
Mapled Sweet Potato

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.


  • 1 sweet potato
  • 100g Medjool dates
  • 35g cashews
  • A pinch of cinnamon
  • 300ml maple water
  • 1 orange
  • 1 tbsp coconut or olive oil
  • A cupful of ice

Prep: 15 mins + soaking (optional) | Cook: 30 mins

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1. Heat your oven to 200C/Fan 180C/Gas 6. Scrub the potato and chop into small chunks. Tip on to a baking tray and dot with 1 tbsp coconut or olive oil. 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 the dates. Slice the skin off the oranges and chop the orange 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.
3. 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.
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