You might think this recipe doesn't sound right. It didn't sound quite right to us either when we came across it on the highly useful recipe site, Epicurious. The idea of adding maple syrup and sultanas to an (already) sweet potato and then mixing lots of herbs and spices in as well just couldn't be right - unless you're an American. But we were somehow tempted to try it and it did work, creating a vivid and intense mix of tastes and textures. This version boasts additional old favourites of ours: chilli and coriander. Try it as a side dish at your festive table or as a picnic salad.
2 | sweet potatoes (about 850g in total) |
3 | tbsp olive oil |
35g | pecan nuts |
4 | spring onions, roughly chopped |
4 tbsp | roughly chopped flat-leaf parsley |
2 tbsp | roughly chopped coriander |
Âĵ tsp | dried chilli flakes |
35g | sultanas salt and pepper |
DRESSING | |
4 tbsp | olive oil |
2 tbsp | maple syrup |
1 tbsp | sherry vinegar |
1 tbsp | lemon juice |
2 tbsp | orange juice |
2 tsp | grated fresh ginger |
½ tsp | ground cinnamon |
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