170 g /
250 g /
to taste /
Chopped nuts and sultanas
70 g /
muscovado or brown sugar
50 ml /
ORGANIC FLAX SEED OILFind out more
60 g /
Peel the sweet potatoes and cut them into small pieces. Place them in a saucepan with the sugar. Add water to cover. Cook briskly until the potatoes are soft and most of the water has evaporated. Take a fork and mash the potatoes, turning down the heat. Keep crushing stirring until you have a purée: you will see that the potatoes become caramelised and the water will have been completely absorbed.
Preheat the oven to 170°.
Add the honey and oil. Keep cooking for a few minutes. Add the muesli (or cereals if preferred) and nuts, stirring thoroughly. Pour the mixture into a rectangular baking tray lined with greaseproof paper. Spread out the mixture and press it down evenly with the back of a spoon.
Bake for about 20 minutes. Remove from the oven and cool in the refrigerator for at least 1 hour. After this time, cut into bars with the aid of a sharp knife, taking care to make clear cuts.
I'm a journalist and photographer who loves things vintage; I write (lots), take photographs (whenever I get the chance), cook (more and more every day) and dream (even with my eyes open).