As anyone who has ever met me can confirm, I don't like to go a day without eating peanut butter. This warm sweet potato salad from Deliciously Ella makes that so, so easy. I love to add the optional chopped radicchio, for crunch and for a subtle bitterness that balances the dish beautifully.
Printed with permission from Ella Mills (Woodward)'s "Deliciously Ella: The Plant-Based Cookbook": "I think this is my favorite recipe in the book; I'm completely addicted to it. The sweet potatoes are roasted with ginger, cinnamon and cumin until they're perfectly tender, then they're tossed with sesame seeds, dates, parsley and a smooth peanut butter dressing while still warm. They're heaven! I eat these on their own, because they're just so good, but they are a great side too. At the deli we sometimes serve this with chopped radicchio, which is a delicious addition and adds some more color to the dish." —Ella Quittner
2 as a main, 4 as a side
For the Salad
large sweet potatoes, peeled and cut into small cubes
handful of parsley, chopped
dates, pitted and chopped
(heaped) black sesame seeds (white sesame seeds also work—you'll just need to toast them)
Salt and pepper to taste
handful of peanuts, chopped and toasted, for serving (optional)
handful chopped radicchio for serving (optional)
For the Dressing
date syrup or maple syrup
smooth peanut butter
lemon, juiced (you'll use the juice)
In This Recipe
Preheat the oven to 240°C (464°F, fan 220°C) .
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 gets coated. Bake in the oven for 45-50 minutes, until they're really soft.
While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth.
Next, place the parsley and dates in a large bowl with the sesame seeds. Once the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using, serve and enjoy.