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Sweet potato gems
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Prep Time:
130 minutes
Cook Time:
80 minutes
Total Time:
210 minutes
Healthy, gluten-free sweet potato bites that mimic regular potatoes, but with fewer calories.
Ingredients:
  • 1kg (about 3-4) sweet potato, halved lengthways
  • 45g (1/4 cup) chickpea (besan) flour
  • Olive oil spray
  • Mint-garlic yoghurt, to serve (see note)
  • 55g (1/2 cup) quinoa flakes
  • 2.50 gm ground paprika
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Arrange sweet potato halves on one tray, cut side down. Bake for 40 minutes or until soft and tender. Let cool for 5 minutes before serving.
  • Peel the sweet potato, discard the skin, and blend the flesh in a food processor with garlic until smooth. Season generously, add flour, and blend briefly until combined. Transfer the mixture to a disposable piping bag or large resealable plastic bag.
  • Cut a 2cm hole at the tip of the piping bag or corner. Use the bag to form 4 x 2cm wide, 30cm long sweet potato logs on a baking tray. Freeze for 2 hours until firm.
  • Combine all coating ingredients in a small bowl and season to taste.
  • Cut sweet potato logs into 2cm intervals using a small sharp knife. Coat with oil thoroughly. Toss in quinoa mixture in batches until well coated, then place back on baking tray. Bake until golden and crispy, about 35-40 minutes.
  • Enjoy piping hot sweet potato tots topped with refreshing mint-garlic yogurt.

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