Molly Patrick is the founder of cleanfooddirtygirl.com, a website dedicated to helping people eat more whole plant food and less of everything else. Through her writing, recipes, programs, and coaching, she inspires, motivates, and educates people all over the globe to prevent illness and disease with the food they eat. Find her on Instagram and Facebook.see more from this author
Could you please post nutritional info—diabetic and on insulin so need to know carbs and fats—would and so helpful and I wouldn’t be guessing all the time on your recipes
Shirley, you can plug it in as a recipe on the “Lose It!” or “MyFitnessPal” apps!
We hear your feedback, and this is something that we’re discussing for the future. Please stay tuned for updates!
Editor, Forks Over Knives
We loved this and didn’t even bother with the toppings! We enjoyed some while it was still warm and also enjoyed it chilled. Would be delish with some fresh strawberries. And I loved knowing how healthy it was!
Is the tahini a must ingredient?
You could probably use sunflower seed butter in place of tahini if you don’t like the taste of tahini (or can’t get it.) I may try that myself, now that I’ve mentioned it (although I like tahini plenty!)
There’s a typo in the first ingredient. It says 1 large sweet potato,,, then in brackets, (4 cups). My large sweet potato only made 2 cups. I was in a dilemma — does it mean 2 sweet potatoes, or 2 cups? Then I noticed the recipe yields 2 cups total, so the first ingredient should have 2 cups in brackets rather than 4.
It isn’t a typo. I large sweet potato diced 1 inch thick should yield about 4 cups of cubes. If it doesn’t, dice some more sweet potato until you have 4 cups of cubes. –Liz Turner, FOK editor in chief
Hi Lianne, I see what you are pointing out. I agree… the quantity in parentheses ought to be 2 cups. I will be making this and that’s what I’m going to go by. Did you actually like the finished product? I can’t wait (but I have to, ha ha.)
Maybe 4 cups cubed condenses to 2 cups cooked?
Recipe says “sweet potatoes”, but the colour and other links show yams. (Yams are definitely different from a sweet potato – darker orange and thicker red skin)…. I’m looking forward to making with yams.
Actually the orange sweet potatoes used in this recipe are indeed sweet potatoes. They’re often referred to colloquially as “yams”, but true yams are generally imported here from Africa. My husband is from Africa so we often seek out international markets to find true yams, something I had never seen or eaten until I met him!
Really good! Used a purple sweet potato – great texture, not too sweet; very satisfying.
Any flavors Molly puts together are incredible. Can’t wait to make this. And share.
Is there nutritional value for this recipe?