Dilmah Seven Star Tea

Sweet Potato Miracle Bread, Strawberries and Tropical Breakfast Coco Yo

Food : Savory

Sweet Potato Miracle Bread, Strawberries and Tropical Breakfast Coco Yo


  • 1 medium sweet potato – approx 300 grams, peeled and grated
  • 1.5 cups pepitas
  • 1/2 cup sunflower seeds
  • 1 cup raw cashews
  • 1 tbsp carraway seeds
  • 2 tbsps sesame seeds
  • 1 tbsp fennel seeds
  • 1 tsp paprika
  • 1 tbsp baking powder
  • 3 eggs
  • 2 spring onions, finely chopped
  • Topping
  • 2 tbsps pepitas
  • 2 tbsps sesame seeds


  • Dilmah tropical breakfast infused Strawberries
  • Fresh grated coconut
  • For 150 pax
  • 5kg strawberries, hulled and halved
  • 2kg icing sugar
  • ½ lt lemon, juiced and zested
  • 1lt Triple Sec
  • ½ lyt strong Dilmah tropical breakfast tea


  • Process the cashews until fine in a food processor
  • Add the eggs and baking powder and process until smooth.
  • Add the seeds, spices and spring onions and blitz until the pumpkin seeds are coarse (it takes about 30 seconds).
  • Add the grated sweet potato to a large bowl and pour the mixture from the food processor over it.
  • Mix until everything is wet.
  • Pour into a lined loaf pan (or I used a silicone one).
  • Push the batter to the edges, then top with the extra seeds.
  • Bake at 180 degrees Celsius for 45 minutes.
  • Remove from the oven and cool in the pan for 15 minutes.
  • Transfer to a wire rack to keep cooling. DO NOT CUT UNTIL COLD.
  • Serve with tropical breakfast strawberries and vanilla coco yo

The range of Dilmah Tea used

  • Dilmah Inspirations

The variety of Dilmah Tea used in the recipe

  • Tropical Breakfast Tea