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Sweet Potato Pie

Sweet Potato Pie

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It’s not Thanksgiving or Christmas without sweet potato pie! If you’re celebrating it, then this is the dessert. It’s incredibly tasty. A few weeks ago, my American hubby asked me if I would pleeeaaase make this. Alright, here you go! I gave it my own twist and it’s been approved! Now it’s your turn ;…

Bereidingstijd
approx 20 min.

Baktijd
approx 40 - 45 min.

Portie
1 pie

Houdbaarheid
2 - 3 days in an airtight container in the fridge or for a maximum of 3 months in the freezer.

Benodigdheden
mixing bowl
(pecan) pie tin
blender or food processor to mix (optional)

Ingrediënten

Crust
350 g / 3 cups wholegrain (spelt) flour
a pinch of sea salt
½ tsp baking soda
80 g / ½ cup coconut blossom sugar (or cane sugar)
100 ml / scant ½ cup water or plant-based milk
2 tbsp lemon juice
100 g / ½ cup coconut oil, melted

Filling
900 g / 2lbs sweet potato puree (about 2.5 lbs /1.2 kg sweet potatoes peeled and pureed)
100 ml / scant ½ cup maple syrup
2 eggs
60 g / ¼ cup coconut oil, melted (cooled!)
50 ml water (or oatmilk)
2 tbsp whole spelt flour
½ tsp vanilla (unsweetened)
½ tsp fresh ginger
1/2 tsp cinnamon
1/4 tsp ground nutmeg
a pinch of sea salt
View drops pure almond extract (optional but suggested) 



Can’t finish it all? Slice it into individual pieces and keep it in the freezer for up to 3 months. That way you’ll always have something tasty on hand!
Bereiding
Preheat the oven to 180ºC (350 Fahrenheit). Combine all the crust ingredients in a bowl and knead until a ball is formed. Grease the pie tin with a bit of oil and press the crust dough firmly into the bottom and sides. Then work on the filling. Beat the eggs well, then add the remaining ingredients and stir well (give it a few minutes in a food processor for the best result). Carefully transfer the filling to the pie shell, smooth out the top with a spatula (or the back of a spoon) and place it in the preheated oven for 40-45 minutes. Keep an eye on the pie as it bakes. The pie tastes best served warm, but you can eat it cold if you’d like. It’s delicious topped with a bit of coconut whipped cream or cinnamon ice cream (recipe on the website).

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Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
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Sweet potato puree

Sweet potato puree

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Just like pumpkin puree, this is precisely the kind of foundation recipe that I like to keep on hand in the fridge or freezer. What do I use it for? Cakes, muffins, soups, spreads, smoothies? What don’t I add it to? ; ) It adds a delicious hint of sweetness and creaminess to so many…

Bereidingstijd
approx. 5 min.

Baktijd
20 – 30 min.

Portie
1 large bin

Houdbaarheid
You can keep the puree for a maximum of 5 days in the fridge and 3 months in the freezer.

Benodigdheden
oven, food processor or blender

Ingrediënten

1,5 kg / 3,3 lbs sweet potatoes
(coconut)oil, for greasing



It adds a delicious hint of sweetness and creaminess to so many recipes! Love it.
Bereiding
Preheat the oven to 220ºC (430 Fahrenheit). Peel the sweet potatoes then roughly chop. Toss them in a bit of cooking oil. Spread the chopped sweet potato out evenly on a baking sheet and bake in the preheated oven for 20-30 minutes. Use a fork to test for doneness every now and then. When they are cooked, remove from the oven and allow to cool fully. Once cool, blend the sweet potato in the food processor until smooth. You can also just mash the pieces in a bowl. Transfer to an airtight container and store the puree in the freezer or fridge.

Heb je het recept gemaakt?
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
Rens Kroes Zoete Aardappelburgertjes

Sweet potato burgers

Sweet potato burgers

Rens Kroes Zoete Aardappelburgertjes ,

These little burgers are the perfect addition to a salad, a proper burger on a bun or ideal finger food, all on their own. Make a whole bunch at once to share or to enjoy throughout the week. They’re best with a nice big dollop of homemade mayo.

Bereidingstijd
45 minutes

Portie
12 mini or 6 large burgers

Houdbaarheid
3 days (in an airtight container in the fridge)

Benodigdheden
Immersion blender

Ingrediënten

1 sweet potato (yam) (330 g/12 oz.)               
1 large carrot (220 g/8 oz.)
2 tbsp tahini, salted           
60 g/ ¾ cup oatmeal
6 tbsp nutritional yeast
4 tbsp sesame seeds
4 tsp paprikapowder
1/2 tsp sea salt
approx. 100 g/ ¾ cup cornmeal (or other flour)



Sweet potatoes and yams are not the same thing! They're botanically two different vegetables, even though the supermarket may use them interchangeably.
Bereiding
Wash and chop the sweet potato and the carrot. Boil them for about 15 minutes, until soft. Drain. Combine all the dry ingredients, with the exception of the cornmeal, in a large mixing bowl and combine fully. Blend the cooked sweet potato, carrot and tahini using an immersion blender (or a food processor) until smooth. Combine all of the ingredients together now and knead the mixture into a ball. Sprinkle a bit of cornmeal on a cutting board. Using your hands, roll the mixture into balls on the cutting board. Heat a bit of oil in a frying pan, place the balls in the pan, press them down a bit to flatten them and cook on both sides for a minute per side. Enjoy!

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Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!
Sweet Potato Brownies | Rens Kroes

Sweet Potato Brownies

Sweet Potato Brownies

Sweet Potato Brownies | Rens Kroes , ,

In New York, you’ll find brownies at almost every coffee place you can think of. But they’re even better if you make them yourself and know that there’s powerfood hidden inside. © Cameron studio, Lieke Heijn & Pim Janswaard

Bereidingstijd
30 min

Kooktijd
30 min

Portie
8 brownies

Houdbaarheid
3 days in the fridge or max. 3 months in the freezer

Benodigdheden
food processor
large mixing bowl
parchment paper
small ovenproof dish (20 x 15 cm)

Ingrediënten

2 sweet potatoes (yams) (approx. 400 grams)
coconut oil, for greasing the pan
60 grams raw hazelnuts
40 grams buckwheat flour or spelt flour
6 tbsp raw cacao powder
½ tsp powdered ginger
1 tsp vanilla (unsweetened)
1 tsp cinnamon
a pinch of sea salt
160 grams dates, pitted
2 small handfuls of raw walnuts
3 tbsp maple syrup



There’s powerfood hidden inside!
Bereiding
Preheat the oven to 180°C. Peel the sweet potatoes and slice them in half, lengthwise. Coat them in a teaspoon of coconut oil and place them in the oven for about 20 minutes until they are cooked and soft. Keep the oven at 180°C. Allow the sweet potatoes to cool. Meanwhile, finely grind the hazelnuts in the food processor. Transfer the hazelnut meal to a bowl; add the buckwheat flour (or spelt flour), five tablespoons cacao powder, ginger, vanilla, cinnamon and a pinch of sea salt and stir to combine.
Chop the dates into small pieces. Put the cooled sweet potato in the food processer and process well. Add the dates and process again until thoroughly combined. Spoon the mixture into the bowl with the flour and spices and combine well until a soft batter is formed. Coarsely chop the walnuts, add half of them to the batter and stir well.
Line the ovenproof dish with parchment paper, spoon the batter into the dish and smooth out the surface using a spatula. Place the brownies in the oven for 30 minutes. Use a toothpick to prick the brownies to check for doneness. If the batter no longer sticks to the toothpick, remove the brownies from the oven and allow to cool for 10 minutes.
While the brownies are in the oven, make the topping by mixing a tablespoon of cacao, a pinch of sea salt and the maple syrup in a bowl. Spread the glaze over top of the cooled brownies and sprinkle the rest of the walnuts over top. Remove the brownies from the dish by using the parchment paper and cut into small pieces. Enjoy!

Heb je het recept gemaakt?
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!

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