This spiced peanut sweet potato salad tastes like heaven. Roasted with ginger, cinnamon, and cumin until they’re perfectly tender, then they’re tossed with sesame seeds, dates, parsley, and a smooth peanut butter dressing while still warm. Though they’re billed as a side, these sweet potatoes are hearty and satisfying enough to hold their own, especially with a heap of radicchio or leafy greens.
Ingredients
For the Salad
- 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)
For the Dressing
- 2 tablespoons date syrup or maple syrup
- 2 tablespoons sesame oil
- 2 tablespoons smooth peanut butter
- 1 lemon, juiced (you’ll use the juice)
Instructions
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.
