Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Serves: 10

You will need

10 small sweet potatoes (about 200g each) 
100g unsalted peanuts 
4 limes 
4 tbsp tamari 
4 red chillies, finely chopped 
Bunch coriander, leaves picked 
Bunch mint, leaves picked 



Directions

1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout.

2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.

3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

Recipe and image courtesy of Waitrose & Partners



Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


APRIL ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter