So this was one of those recipes that I thought I had figured out but turned out completely different. Most of the time I don’t post these, unless in a post like ‘my not so face meals’ (which reminds me, I have to do one of those again.

But this actually didn’t work out so bad. Considering I made something completely different, I forgot to put spices in with the veggies and ended up using sriracha so it would have some flavour. But then again, I already made cherry oatmeal and muffins today (recipe will be online tomorrow).

Well, at least I can say one thing after eating this dinner: I did get my veggies in today. Since there is about 400 gr. of vegetables on that plate.

What do you need? (1 serving)

  • 1 sweet potato (about 160 gr. worth)
  • 40 gr. of flour
  • salt

I served with

  • 400 gr of veggies (I had 2 bags of pre-cut veggies)
  • half a can of tomatoes
  • half a can of black beans
  • sriracha

Start by pre-heating your oven to 200 degrees Celcius, poke a few holes in the potato and put it into the oven for about an hour or until they get soft. Take them out and cut them in half. Should look like this.


Put the pulp into a bowl and add in the flour and the salt. Here is where I went wrong because I got the ratio between potato and flour wrong. But I was altering a recipe I found online which didn’t clearly state to ratio in grams. Ah well, so use in dwelling on things that could have gone differently.


After adding a load of flour I was tired of it and just decided on turning them into cakes. So I headed up a bit of butter in a frying ban and added some of the sweet potato mix into the pan. Keep it on low heat since the mixture will be quite thick and you need to flat it down. When they start to brown, flip them over and bake on the other side.


If you’re not anything like me, you are now baking your veggies with the tomatoes and the black beans and some nice flavours. I nervously put everything in a wok, and stirred them for a few minutes. Put everything on a plate and enjoy while you can…