Sweet Potatoes are the ultimate paragon of multitasking. They go with pretty much everything: you can add some to your salad, make muffins, cakes, pair them with coconut milk to cook a delicious soup, bake healthy fries, use them to make wonderful burger patties or just eat them plain with your fingers straight from your baking plate. Not that I know of. Just saying…. On top of that, these all-rounders are super yummy and satisfying with a well-earned reputation for nutrition. Even my dog goes crazy, when she smells them in the kitchen…Or maybe it´s her way to mimic my reaction, when I see these golden beauties on my plate. Anyway, their sweetness goes very well with the citrusy taste of the thick & creamy dressing and the crunch of roasted nuts and they can be made in a flash. Perfect weeknight meal!
Ingredients:
Dressing:
Toppings:
Instructions:
Preheat your oven to 200-250°C.
Wash your potatoes, cut them in half and coat with a thin layer of coconut oil. Spread on a baking plate and bake for about 25-30min. until golden-brown and slightly crispy on the surface.
Put all ingredients for the dressing in a blender and blend on high speed until thick & creamy. Wash & chop your parsley and add to the dressing. Mix until combined. Leave some extra chopped parsley to garnish your plate.
Pile your roasted potatoes on a plate, drizzle generously with the dressing and add the chopped parsley, roasted hazelnuts and barberries.
Enjoy!
- 1kg. sweet potatoes
- 1 tbsp. coconut oil
Dressing:
- 1 cup coconut milk
- 1 avocado
- 1 Tbs. lime juice (or lemon juice)
- ½ tbsp. green curry paste
- ½ tbsp. sea salt
- ¼ tbsp. tahini
- Fresh ginger (the size of your thumbnail)
Toppings:
- Some roasted hazelnuts (walnuts or pine nuts would be great, too)
- Bunch of parsley
- Handful of barberries (I used Persian barberries. You can easily replace them with dried cranberries or fresh pomegranate seeds)
Instructions:
Preheat your oven to 200-250°C.
Wash your potatoes, cut them in half and coat with a thin layer of coconut oil. Spread on a baking plate and bake for about 25-30min. until golden-brown and slightly crispy on the surface.
Put all ingredients for the dressing in a blender and blend on high speed until thick & creamy. Wash & chop your parsley and add to the dressing. Mix until combined. Leave some extra chopped parsley to garnish your plate.
Pile your roasted potatoes on a plate, drizzle generously with the dressing and add the chopped parsley, roasted hazelnuts and barberries.
Enjoy!