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27 Sep, 2022

Sweet Potato and Sesame Bites

The third of our Run & Refuel series to celebrate all things movement in our Energiser programme with Sweaty Betty: Sweet Potato & Sesame Seed bites. A bit like a healthier brownie or blondie, this is a snack created by nutritional therapist Phoebe Liebling that provides the perfect fix for when you are feeling peckish or craving something sweet as it has a hint of sweetness from natural sugars and is full of fibre and healthy fats to fill you up for longer.


Serves 6.


  • 1 medium sweet potato
  • 1 apple
  • 1 x 400g can butter beans
  • 1/2 cup runny light tahini (you could use almond or cashew butter)
  • 1/4 cup milk of choice (I use cashew)
  • 1/2 cup ground almonds OR cassava flour for a nut free version
  • 1/4 cup pumpkin or sunflower seeds
  • 2 tablespoons raw sesame seeds
  • 1/4 cup hazelnuts (or just use more seeds if keeping nut free)
  • 4 dried figs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon bicarbonate of soda


  1. Preheat your oven to 200C, roughly chop your sweet potato (no need to peel) & roast for 15-20 minutes until tender. Line a brownie tin with parchment paper.
  2. Add the warm sweet potato with the apple (core & chop but don’t peel) to a food processor & blend until smooth. This may take a couple of minutes but just scrape down the sides & keep going.
  3. Then add the beans, tahini, cinnamon & milk. Keep blending until beautifully smooth then go in with the almonds & bicarbonate of soda. Blend again.
  4. Chuck in the seeds, hazelnuts & roughly sliced figs, pulse a couple of times to incorporate but not purée.
  5. Transfer to your tin, bake for 20 minutes until golden & exuding all kinds of aromatic deliciousness then leave to cool in the tin for at least 5 minutes to firm up slightly.
  6. Serve straight away or cool & refrigerate using within 4 days, or you can slice & freeze it for up to 3 months.