Sweet Potatoes with ‘Felafel Spiced’ Dates & Hummus

Serves 4

½ cup rock salt (optional)

4 medium sweet potatoes

¼ cup extra virgin olive oil

8 fresh medjool dates, pitted and sliced

½ tsp each of coriander, cumin and nigella

seeds

¼ tsp crushed chili flakes and dried parsley 100g small sweet potato leaves (or spinach

leaves)

CASHEW HUMMUS

1 cup cashews, soaked in warm water for 2

hours

1 tbsp tahini

1 small clove garlic

1 tsp nutritional yeast

¼ cup extra virgin olive oil

¼ cup lemon juice

Preheat oven to 200°C (180 °C fan forced). Scatter salt on a large tray (if using). Place sweet potatoes on the salt and roast for 45 minutes, or until tender when inserted with a skewer.

Meanwhile, to make the cashew hummus, drain the cashews, place in a blender with tahini, garlic and nutritional yeast and blend until smooth. With the blender on, gradually add the oil. Add lemon juice, to season. Refrigerate until ready to serve.

Heat oil a medium non-stick frying pan over medium heat. Add the dates and cook for 2-3 minutes, turning, or until golden. Add the spices, chilli and parsley and take off the heat.

Divide the cashew hummus between plates. Halve the sweet potato, top with dates and serve with sweet potato leaves.