Delicious recipe Roasted sweet potatoes with tamarind

 

This sweet potato recipe has a delightful flavor, especially when combined with tamarind and peanuts, and it's a delicious dinner dish for the whole family. It's also a quick and easy recipe that you can make at any time.

 

* INGREDIENTS 

1 kg sweet potatoes (small/medium)

2-  olive oil

* Tamarind-based sauce

tamarind paste (30 g)

2g (½ tsp) ground cumin 

10g (2 tsp) honey

4- a pinch of cayenne 

5- lime juice (½ lime)

* Salad:  

60 g peanuts (or swap for cashews, if allergic)

70g (about ½) cucumber, peeled and diced

70g (3-4) diced radishes 

50g (about ¼) diced red onion 

20g (about ½) chopped green jalapeño, optional

6- lime juice (½ lime)

7- olive oil

 

* ​To finish

3-4 tbsp tahini

1½ tbsp honey

2 tsp zaatar

handful of coriander leaves

 

METHOD

 

1- Preheat the oven to 160 degrees Celsius (fan-forced) (180C conventional). Prick the sweet potatoes with a fork several times and rub them with olive oil and salt. Roast for 40-60 minutes, or until they are soft all the way through, on a baking pan lined with baking paper.

2- Prepare your tamarind dressing and salad while they roast. In a small dish, whisk together all of the dressing ingredients and set aside.

3- Toss the nuts in a mixing bowl after toasting them in the oven for 7-10 minutes, or until golden brown and aromatic. Combine the cucumber, radish, onion, and chopped jalapeño with the lime juice, olive oil, and a generous amount of salt in a large mixing bowl. Set aside after tossing to blend.

4- Remove the potatoes from the oven when they are completely soft, set them on a serving plate, and make a slit lengthwise in the center. Squash the sweet potatoes to open them up, then drizzle with tahini and honey and season with salt and pepper. Drizzle the dressing over everything after spooning the salad on top. Finish with a zaatar and coriander leaf sprinkling.

 

Serves 4 as a main or 6 as a side dish