Step 1

Preheat the oven to 180°C. Wrap all but one of the sweetpotatoes in foil and bake for 60 to 80 minutes until soft. Scoop out 300 g of cooked sweetpotato pulp and set aside.

Step 2

In a bowl, mix the seed blend, oats, honey and oil. Spread on a baking tray lined with baking paper and roast until golden brown. Remove and let cool.

Step 3

Reduce the oven temperature to 100°C. Peel the remaining sweetpotato and slice it very thinly.

Step 4

Place the sugar and 250 ml water in a saucepan and bring to a boil. Add the sweetpotato slices and let steep for 30 minutes. Drain the syrup (reserve for sweetening other dishes if desired).

Step 5

Arrange the soaked slices in a single layer on a baking tray lined with baking paper. Bake for about 2 hours, turning halfway through, until crisp. Set aside to cool for garnish.

Step 6

Squeeze the juice from the blood oranges and lemon.

Step 7

Peel and slice the bananas, sprinkling them with a little lemon juice to prevent browning.

Step 8

Blend the orange juice, the remaining lemon juice, half the banana slices and the 300 g sweetpotato pulp. Season with a pinch of ras el hanout to taste.

Step 9

Pour the smoothie into bowls and top with the seed crunch, sweetpotato chips, remaining banana slices and pomegranate seeds.