A very moreish side dish.
“I think this is my favourite recipe in the book; I’m completely addicted to it,” says Ella Mills of Deliciously Ella. “The sweet potatoes are 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. They’re heaven!
“I eat these on their own, because they’re just so good, but they are a great side too. At the deli, we sometimes serve this with chopped radicchio, garnished with micro herbs, which is a delicious addition and adds some more colour to the dish.”
(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
- 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.
Deliciously Ella The Plant-Based Cookbook by Ella Mills, photography by Nassima Rothacker, is published by Hodder & Stoughton, priced £25. Available now.
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