Spiced Peanut Sweet Potatoes
Recipe: #30289
September 11, 2018
Categories: Salads, Vegetable Salad, Side Dishes, Dates, Sweet Potato/Yam, Potluck, Oven Roast Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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- FOR THE DRESSING
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- TO SERVE
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Nutritional
- Serving Size: 1 (153.1 g)
- Calories 349.9
- Total Fat - 23.4 g
- Saturated Fat - 6.2 g
- Cholesterol - 15.3 mg
- Sodium - 80.1 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 4.6 g
- Sugars - 17.3 g
- Protein - 3.5 g
- Calcium - 72.1 mg
- Iron - 4.8 mg
- Vitamin C - 20.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 240C (220C fan forced).
Step 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 is coated and bake in the oven for 45 to 50 minutes, until they are really soft.
Step 3
While the sweet potatoes are cooking, make the dressing by whisking everything with some salt until smooth.
Step 4
Next, place the parsley and dates in a large bowl with the sesame seeds and once the sweet potatoes are cooked, add the bowl with the dressing and mix everything together and sprinkle with toasted peanuts, if using.
Tips
No special items needed.