Recipe: Sweet potato and pumpkin slices

Busy Izzy's Healthy Recipes

Sweet potato and pumpkin slices

with toasted coconut and natural spices

Busy Izzy's Sweet Potato and Pumin slices


  • 2 cups cooked sweet potato
  • 1 cup cooked pumpkin
  • ¾ cup rice malt syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup desiccated coconut
  • 1½ cups of almond meal
  • 4 egg whites


  1. Oven-bake chopped sweet potato and pumpkin at 180º C fan-forced oven for 50 minutes or until soft. (Cover in foil to avoid browning)
  2. When cool, remove skin and mash in a bowl.
  3. Add all other ingredients, lastly fold in whipped egg whites.
  4. Mix through with a spoon until ingredients are combined through the slice mixture.
  5. Spread on to a lined slice baking tray, bake in a fan-forced oven at 160º C for 60 minutes.
  6. When ready and cool, sprinkle with toasted coconut for some
    extra snaxalicious crunch.

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Busy Izzy's Healthy Home-made Drizzly

1 tin coconut milk organic
½ cup coconut sugar
½ tsp sea salt
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to boil then lower the temperature keeping at a light simmer.
  3. Simmer for 30-40 minutes stirring occasionally. Last 5 minutes stir more frequently.
  4. When thickened remove from heat.
  5. When still warm pour on top of Muffins.

Yummy! Write and let me know, below, just how your cupcakes go.

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