Think of this as the crazy cousin of the baked potato.
- 1kg small/medium sweet potatoes
- olive oil
- 30g tamarind paste
- 10g (2 tsp) honey
- 2g (½ tsp) ground cumin
- pinch of cayenne
- juice of ½ lime
- 60g peanuts (or swap for cashews, if allergic)
- 70g (about ½) cucumber, semi-peeled and diced
- 70g (3-4) radishes, diced
- 50g (about ¼) red onion, diced
- 20g (about ½) chopped green jalapeno, optional
- juice of ½ a lime
- olive oil
- 3-4 tbsp tahini
- 1½ tbsp honey
- 2 tsp zaatar
- handful of coriander leaves
- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through.
- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside.
- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside.
- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves.