Organic Sweet Potato Flour – Phalada Pure & Sure

Organic Sweet Potato Flour

Posted by Pure & Sure on

Sweet Potato Flour Pancakes

1 cup Pure & Sure sweet potato flour

¼ cup Pure & Sure coconut sugar

½ teaspoon cinnamon

1 teaspoon baking powder

¾ cup almond milk

2 tablespoons melted  Pure & Sure coconut oil

2 teaspoons apple cider vinegar

1 teaspoon Pure & Sure vanilla powder


Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate. Heat a nonstick pan on medium-low heat for 2 minutes to preheat the pan. Spray the pan with coconut oil. Add cup of the batter into the pan and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. Repeat with the remaining batter. Serve with fruit. 

Immune Boosting Sweet Potato flour  Smoothie


1 cup Pure & Sure sweet potato flour

1 frozen banana

1 Tbsp almond butter

1/4 tsp cinnamon and/or ginger

3/4 cup milk

1/4 cup orange juice 

ice as needed


Add all ingredients to blender and blend until well combined.  Add more liquid or ice to achieve desired consistency.  Top with yogurt, oats and your favorite fruit for a perfect meal.

Sweet Pumpkin gravy 


1 1/2 tbsp Pure & Sure Coconut oil

1 medium shallot, minced

2 tbsp. fresh ginger, minced

2 tbsp.  garlic, minced

1 small red chili thinly sliced

1 large capsicum thinly sliced lenghtwise

3 tbsp. Pure & Sure Red Thai curry paste

1 small sugar pumpkin

1 cup Pure & Sure coconut milk

1 Tbsp Pure & Sure Sweet Potato flour

1 tsp. Pure & Sure Turmeric powder

1 pinch of sea salt

1 tbsp. soy sauce

1/2  chopped broccoli

2 tbsp. lemon juice

2 to 3 roasted cashews


Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic. Sauté for 2-3 minutes, stirring frequently. Add capsicum and curry paste and stir. Cook for 2 minutes. Meanwhile, cut pumpkin in half, scoop out the seeds and peel the skin off of one half of the pumpkin. Cut the pumpkin into small pieces. Add the finely diced pumpkin to the pot and stir. Cook for 2 minutes more. With remaining half of pumpkin cut into small cubes and add to mixture.  Then, add coconut milk, sweet potato flour, turmeric, salt, and soy sauce and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with the flavours. Once pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 more minutes over low heat. Return to pot and warm for a few minutes before serving. Serve with brown rice and salad.


Sweet Potato Masala Poori


  • 4 cups Pure & Sure Sweet potato flour
  • 1 tsp Pure & Sure turmeric powder
  • 1 tbsp kasoori methi ( dry Fenugreek leaves)
  • Pinch of asafoetida
  • 1 tbsp Pure & Sure chilly powder
  • 1/2 tsp Pure & Sure turmeric powder
  • 1 tbsp Pure & Sure Garam masala
  • 1 tsp ajwain( carom seeds)
  • 1 tbsp lemon juice
  • 1 tbsp dried cilantro leaves
  • 1 cup Pure & Sure wheat flour
  • Salt, water and oil as required


Add the Pure and Sure Gluten free sweet potato flour to the mixing bowl. Add a pinch of turmeric. Add kasoori methi, asafoetida, chilly powder, garam masala, ajwain , lemon juice and salt. Mix it well to form a dough. Covet the dough with a moist cloth and let it rest for an hour. Heat oil in a frying pan. Divide the dough into marble sized portions and shape into balls. Roll them to make a circle. Make sufficient puri and then deep fry them till they puff up and turn golden hue.

Serve them while they are still hot with chutney or sauce.


Sweet Potato Energy Balls


1/2 cup Pure and Sure Sweet Potato Flour

1 cup oats

1/2 cup butter

1/4 cup  shredded coconut

1/4 cup mini chocolate chips 

1/4 cup honey

2 teaspoons  Pure and Sure vanilla Powder

Water, as needed


In a bowl combine sweet potato flour, oats, butter, chocolate chips, coconut, vanilla powder and honey.  Stir to combine.  Add water as needed to create a sticky but not runny consistency.

Place mixture in the refrigerator for 30 minutes.

Spoon mixture into balls using a spoon and hands!  Make into your desired size.

Store in an airtight container in the refrigerator (up to 7 days) or in the freezer (up to 3 months)


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