Sweet Potatoes with Almond Sauce, Dates and Chopped Mint
Roasted sweet potatoes are a fantastic base for an easy vegetarian meal. In this recipe, Claire Thomson finishes them with a creamy tahini almond sauce, sliced dates and fresh mint.
From the book
The Veggie Family Cookbook
120 recipes and inspirational ideas for the curious home cook.
Tasty, crowd-pleasing dishes where vegetables take centre stage.
From speedy suppers to celebratory veggie feasts and fruity desserts.
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Introduction
My three kids absolutely love roasted sweet potatoes for tea, and I serve them many ways all year round. This version, however, is one of their favourites. We are big nut fans – all sorts: almonds, walnuts, peanuts, Brazil, hazelnuts – so do go with your family’s favourite to make the sauce. Or, you could use sunflower or pumpkin seeds if you prefer to keep things nut-free. You want a rich, creamy and nutty tahini-laced sauce to sink into the soft folds of roasted sweet potatoes. I’ve added sliced dates and chopped mint to finish the dish. Some chilli for those who need a bit of pep would also work.
Ingredients
| 4 | large sweet potatoes |
| 120g (4¼oz) | flaked almonds |
| olive oil, for drizzling | |
| 1 small | garlic clove |
| 1–2 tsp | sherry vinegar, to taste |
| 2 tbsp | tahini |
| 6 | Medjool dates, pitted and thinly sliced |
| small bunch of | mint, leaves picked and roughly chopped |
| salt and black pepper | |
| chilli flakes or chilli sauce (optional), to serve |
Essential kit
You will need a food processor.
Method
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Bake the sweet potatoes in the oven for about 45 minutes– 1 hour, or until they are completely tender. Put to one side.
Reduce the oven to 170°C/150°C fan/325°F/Gas 3. Tip 50g (1¾oz) of the flaked almonds into a small roasting tin and sprinkle with a pinch of salt and a drizzle of olive oil. Roast them for 2–3 minutes, until golden. Put to one side.
To make the almond sauce, blend the remaining almonds and the garlic in a food processor to a very fine crumb. Add the vinegar (start with less), then season with salt, and, with the motor running, add 100ml (3½fl oz) of water in a steady stream until the dressing is completely smooth and the consistency of single cream. Blend in the tahini and season with salt and black pepper, adding a touch more vinegar, if needed. You might need to add a touch more water to loosen, too.
To serve, slit open the sweet potatoes and drizzle them generously with the almond sauce, then sprinkle the sliced dates, toasted almonds and the chopped mint over the top. Finish with chilli flakes or chilli sauce, if you wish.
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