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    Baked sweet potato salad with chilli, coriander and tamari

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    Baked sweet potato salad with chilli, coriander and tamari

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes, plus cooling
    • Cooking time: 40 minutes
    • Total time: 45 minutes, plus cooling

    Serves: 10


    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 


    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.

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue


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