nicely nutty


The Chronicle - - Food & Drink -

IN­GRE­DI­ENTS: (Serves 4 as a side)

2 large sweet pota­toes, peeled and cut into small cubes 2tbsp olive oil 2tsp ground gin­ger 2tsp ground cin­na­mon 2tsp ground cumin Hand­ful of pars­ley, chopped 45g dates, pit­ted and chopped 1tbsp (heaped) black sesame seeds (nor­mal sesame seeds also work – you’ll just need to toast them) Salt and pep­per For the dress­ing: 2tbsp date syrup or maple syrup 2tbsp sesame oil 2tbsp smooth peanut but­ter Juice of 1/2 lemon

To serve:

Hand­ful of peanuts, toasted and chopped (op­tional)


1. Pre­heat the oven to 240°C (fan 220°C).

2. Place the sweet pota­toes in a large bak­ing tray and driz­zle with the olive oil, add the spices and some salt and pep­per and mix well, en­sur­ing ev­ery­thing gets coated. Bake in the oven for 45-50 min­utes, un­til they’re re­ally soft.

3. While the sweet pota­toes are cook­ing, make the dress­ing, whisk­ing ev­ery­thing with some salt un­til smooth.

4. Next, place the pars­ley and dates in a large bowl with the sesame seeds. Once the sweet pota­toes are cooked, add them to the bowl with the dress­ing and mix ev­ery­thing to­gether. Sprin­kle with toasted peanuts, if us­ing, serve and en­joy.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.