Crusted Sweet Potato


  • • 2 large sweet potatoes, skin on
  • • 1/2 cup goodMiX Blend 11 superfood mix
  • • 1 tbsp maple syrup
  • • pinch of salt
  • • to serve: 4 cups of cooked white quinoa


  1. Preheat the oven to 205ºC. Cover a baking sheet with foil and top with 2 sweet potatoes (that have been pierced multiple times with a fork)

  2. Bake the sweet potato for 45 minutes or until tender. While the sweet potato is baking, whisk together maple syrup and Blend 11 for the crust. Coat the mixture completely in the maple syrup. Spread the mixture over a parchment-lined baking sheet and bake in the same oven for 3-4 minutes, tossing halfway through. Pull out of the oven to cool

  3. Once the sweet potatoes are tender, allow them to cool for a few minutes, then slice off each end and peel off the skin. Slice each sweet potato in half lengthways to create a long, 3cm “fillet”. Using your fingers, coat each sweet potato fillet with the Blend 11 crust, pressing the mixture into the sweet potato to ensure it sticks

  4. Place the crusted sweet potatoes back onto a baking paper covered baking tray and bake for an additional 4-5 minutes, or until the coating is crispy and the coconut flakes in the blend aren’t burnt

  5. Note: serve these delicious fillets over a bed of cooked quinoa & sprinkle with extra cinnamon

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