SERVES 4 AS A SIDE

The Sunday Post (Newcastle) - - NEWS -

IN­GRE­DI­ENTS

2 large sweet pota­toes, peeled and cut into small cubes

2 ta­ble­spoons olive oil

2 tea­spoons ground gin­ger 2 tea­spoons ground cin­na­mon 2 tea­spoons ground cumin hand­ful of pars­ley, chopped

45g dates, pit­ted and chopped 1 heaped ta­ble­spoon black sesame seeds (nor­mal sesame seeds also work – you’ll just need to toast them) salt and pep­per

FOR THE DRESS­ING

2 ta­ble­spoons date syrup or maple syrup

2 ta­ble­spoons sesame oil

2 ta­ble­spoons smooth peanut but­ter juice of 1/2 lemon to serve hand­ful of peanuts, toasted and chopped

(op­tional)

METHOD

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

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.

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

TIP

This dish is most de­li­cious served hot straight out the oven but it also works well at room tem­per­a­ture.

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