nicely nutty


Burton Mail - - 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.

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