Recipes

Here we offer you a series of simple recipes using products from our online store.

Sweet Potato Flour Flan

Ingredients :

  • 125gr BIG YAM biscuit flavor
  • 3 eggs
    • &500ml of milk of your choice (almond, skimmed, soy, etc.)
  • 75g of stevia powder
  • Vanilla extract

Preparation :

  1. Preheat oven to 200 degrees.
  2. Mix all ingredients well.
  3. Bake for 20 to 25 minutes.

Nutritional information for 1/8 of the recipe: 111kcal, 3g of fat, 11g of protein, 11g of carbohydrates.

Sweet Potato Financiers

Ingredients (for 12 financiers):

  • 1 small sweet potato (150g)
  • 90g of sugar
  • 50g of raw milk Barrate butter + 10g for the mussels
  • 90g of almond powder
  • 2 eggs
  • 30g of allspice flour
  • 30g chocolate chips

Preparation :

  1. Preheat oven to 200 degrees.
  2. Steam your sweet potato, mash it and then dry it.
  3. Melt the butter gently in a small saucepan.
  4. Mix the sweet potato puree, sugar and almond powder in a salad bowl then add the eggs.
  5. Pour in the melted butter and mix. Add the flour, stirring constantly.
  6. Butter the molds and fill them with batter.
  7. Bake for 12 minutes.

Protein Cheesecake

Ingredients :

  • 500g yogurt
  • 3 eggs
  • 100g stevia
  • 2 lemons (zest and juice)
  • 90g of hydrolyzed casein (mint or lemon)

Preparation :

  1. Mix yogurt and stevia.
  2. Separate the egg yolk and white.
  3. Mix the egg yolks with the yogurt mixture, then add the protein powder, lemon zest and juice.
  4. Whisk the egg whites until stiff and add them to the mixture.
  5. Bake at 180 degrees for 35 minutes.

Macros for cheesecake:

  • 1040 kcal
  • 26gr fat
  • 68gr carbs
  • 121gr protein

Yam-Yam Porridge

Ingredients :

  • 2 scoops of BIG YAM (biscuit flavor for example)
  • 200ml of water
  • 5 tablespoons of oats (whole/wholegrain/gluten-free)
  • Almond milk (or other of your choice)
  • Secret touch: 2 lemon zests

Preparation :

  1. In a saucepan, bring the water to a boil (with the lemon zest).
  2. Add the oats and cook over very low heat for about 1 minute.
  3. Remove from heat.
  4. Add the Big Yam and mix.
  5. Add milk (to taste, depending on the desired consistency).

Finally, add the fruits of your choice, cinnamon, chocolate, etc.

Realization :

  • Difficulty -> very easy
  • Cooking -> 2/3 min

Pancakes

Ingredients :

  • For each egg -> 25gr sweet potato flour
  • 4/5 tablespoons of oat bran
  • 50ml almond milk (or other milk of your choice)
  • 1 teaspoon of wheat (baking powder)

Preparation :

  • Mix the ingredients: first the sweet potato flour and milk, then the egg and oats.
  • Add the wheat last.
  • Cook in a pan (with a little coconut oil).

Clafoutis
sweet potato flour

Ingredients :

  • 170g sweet potato flour
  • 4 organic eggs
  • 2 sticks of Stevia
  • 200ml of vegetable milk
  • 1 tablespoon of olive oil
  • 600g of cherries

Preparation :

  1. Mix the flour and Stevia
  2. Add the eggs little by little and the vegetable milk
  3. Then add the olive oil
  4. Place the cherries at the bottom of the dish
  5. Pour the mixture over the top
  6. Bake for 10 minutes at 210 degrees then 20 minutes at 180 degrees

Cooking sweet potatoes

Mashed:

In autumn, sweet potatoes steal the show from the not-so-sweet potatoes in the kitchen! And the first recipe we think of making with potatoes is often mashed potatoes. That's good, sweet potatoes are simply amazing mashed! To make them, simply peel them, cut them into chunks, and steam them for 20 minutes. Then, mash them with a little butter (or oil) and cream, add salt and pepper, and... yum!

In fries:

The great thing about sweet potato fries is that you can cook them without frying oil, but directly in the oven! To do this, simply cut a sweet potato into fries, place them on a baking sheet lined with aluminum foil, add a little olive oil, and presto, 45 minutes in the oven at 180°C. The result: delicious, crispy-soft fries, much less greasy than classic fries.

In soup:

We've all heard of potatoes in soup, and we have to admit that after all these years, they're not exactly our cup of tea anymore. Luckily, with sweet potatoes, we're going to mix things up! Sweet potatoes are simply perfect in soups or light veloutés, where they pair very well with autumn vegetables like pumpkin, carrots, or butternut squash.