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Receipts

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

Flan with sweet potato flour

Ingredients:

  • 125gr BIG YAM cookie taste
  • 3 eggs
  • 500ml milk of your choice (almond, skimmed, soy...)
  • 75gr of stevia powder
  • Vanilla extract

Preparation:

  1. Preheat the oven to 200 degrees.
  2. Mix all the 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 (150gr)
  • 90gr of sugar
  • 50gr of raw milk Barrate butter + 10gr for the mussels
  • 90gr almond powder
  • 2 eggs
  • 30gr alley flour
  • 30gr of chocolate chips

Preparation:

  1. Preheat the oven to 200 degrees.
  2. Steam your sweet potato, mash it and let it dry.
  3. Melt the butter gently in a small saucepan.
  4. Mix the mashed sweet potato, sugar and ground almonds in a bowl then stir in the eggs.
  5. Add 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:

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

Preparation:

  1. Mix yogurt and stevia
  2. Separate the yolk and the white of the eggs.
  3. Mix the egg yolks with the yogurt mixture, then add the protein powder, lemon zest and juice.
  4. Whip the egg whites until they rise 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 scoop BIG YAM (biscuit flavor for example)
  • 200ml of water
  • 5 tablespoons of oats (integral / complete / 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 fire.
  4. Add the Big Yam and stir.
  5. Add the milk (to taste, depending on the desired consistency).

To finish, add the fruit of your preference, cinnamon, chocolate, etc.

Achievement:

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

Pancakes

Ingredients:

  • For each egg -> 25gr of sweet potato flour
  • 4/5 tablespoons 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 the milk, then the egg and the oats
  • Add the wheat last.
  • Cook in a pan (with a little bit of coconut oil).

Clafoutis
sweet potato flour

Ingredients:

  • 170gr of sweet potato flour
  • 4 organic eggs
  • 2 sticks of Stevia
  • 200ml vegetable milk
  • 1 tablespoon of olive oil
  • 600gr 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 preparation on top
  6. Bake for 10 minutes at 210 degrees then 20 minutes at 180 degrees

Cooking the sweet potato

Mashed:

In autumn, the sweet potato steals the show from the not-sweet potato in the kitchen! And the first recipe that we think of making with potatoes is often mashed potatoes. That's good, the sweet potato is simply great in mashed potatoes! To do this, simply peel it, cut it into pieces, and steam it for 20 minutes.Then, we crush it with a little butter (or oil) and cream, we 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 the fries on a baking sheet lined with aluminum, put a little olive oil on it and presto, 45 minutes in the oven at 180°C . Result: delicious and crispy-soft fries, much less greasy than classic fries.

In soup:

Potato soup, we all know it, and we must admit that after all these years, it no longer makes us dream too much. Fortunately, with the sweet potato, we will vary the pleasures! Indeed, the sweet potato is simply perfect in soups or light soups, where it goes very well with autumn vegetables such as pumpkin, carrot or butternut squash.

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