SERVES 4 AS A SIDE
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
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.
This dish is most delicious served hot straight out the oven but it also works well at room temperature.