Sweet Potato Bites with Sugar Plum Chutney

Sweet Potato Spinach Bites

A delicious starter or appetiser to nibble on this Christmas or for any occasion! A perfect way to encourage your family to eat healthy, while still nourishingly indulging on the healthiest of ways! 

Sweet Potato is a staple in my kitchen, especially for christmas, it provides you with good natural sweetness, good carbs and immense flavour to keep you full! Utilising my market ingredients sugar plumbs are in season, but don't fear if you can't find these locally you can simply supplement for dates! Enjoy!




2 medium sweet potato’s 

1 cup english spinach leaves

1 cup buckwheat or quinoa flour

1 tsp dried thyme leaves

zest of half a lemon 

pinch of salt and pepper 




  1. Peel and remove skin from sweet potato 
  2. Roughly shop into medium sized pieces
  3. Boil a kettle and place sweet potato in a large saucepan 
  4. Salt, bring to the boil and allow to cook until completely cooked through
  5. Once cooked, drain the water and allow to cool completely, add all remaining ingredients into the saucepan, mash with a potato masher
  6. Stir with a large wooden spoon to combine, transfer to a bowl, cover then place in the fridge to sit for around 20 minutes.
  7. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper  
  8. Coat hands in a little flour then collecting 1 tbsp of mixture slightly roll into bite sized shaped and place on the baking tray, repeat with remaining mixture
  9. Sprinkle with a few sesame seeds, spray with a little olive oil then transfer to the oven to bake for 20-25 minutes until slightly crispy on top!
  10. Once cooked serve as a delicious appetiser with the chutney 

Capsicum Sugar Plumb Chutney

1 cup soaked / pitted sugar plumbs (or dates)

2 large red capsicums diced

2 garlic cloves finely diced (optional) for Low Fodmap use garlic oil 

1 large green capsicum 

2 large brown onions sliced 

1 tsp cinnamon

1/2 tsp chilli flakes (optional)

pinch of salt

1/4 cup water 



  1. Prepare all ingredients as directed 
  2. In a medium saucepan, saute onion and garlic in a little olive oil and salt
  3. Once cooked through add in remaining ingredients, allow to sit on a low simmer for around 40-45 minutes, stirring occasionally
  4. Once the sweetness and the natural juices from the sugar plumbs and capsicums begin to emulsify, use a fork to slowly break down and stir together
  5. You are looking for a “sticky” looking consistency 
  6. Once all ingredients have broken down, taste and season to your liking!
  7. Remove from heat and store in a sterilised jar to serve as a delicious spread, dipping sauce, marinade or gift for christmas!