Spiced Peanut Sweet Potato Salad from Deliciously Ella
Description
As anyone who has ever met me can confirm, I don't like to go a day without eating peanut butter. This warm sweet potato salad from Deliciously Ella makes that so, so easy. I love to add the optional chopped radicchio, for crunch and for a subtle bitterness that balances the dish beautifully.
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
- 1 handful of parsley, chopped
- 45 grams dates, pitted and chopped
- 1 tablespoon (heaped) black sesame seeds (white sesame seeds also work—you'll just need to toast them)
- salt and pepper to taste
- 1 handful of peanuts, chopped and toasted, for serving (optional)
- 1 handful chopped radicchio for serving (optional)
- 2 tablespoons date syrup or maple syrup
- 2 tablespoons sesame oil
- 2 tablespoons smooth peanut butter
- 1 lemon, juiced (you'll use the juice)
Directions
- Preheat the oven to 240°C (464°F, 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.
