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Spicy sweet potatoes with spring onion and pumpkin seed salsa

Side Easy
Serves 4 people
Prep 25 min
Cook 35 min

Creamy sweet potatoes work well with the spiciness here but use regular potatoes or half and half it if you like. Swap the aioli for shop bought vegan mayo to make this recipe even easier.


60g Ottolenghi chilli sauce
60ml olive oil
¼ tsp maple syrup
100g vegan mayonnaise
2 garlic cloves, crushed
1 ½ tbsp lime juice
1kg sweet potatoes, skin on, cut into 2cm thick wedges
2 tbsp olive oil
1 tsp Ottolenghi sweet and smokey blend
20g pumpkin seeds
2 tbsp olive oil
3 spring onions, finely sliced at an angle
2 tsp lime juice
fine sea salt and black pepper.


  1. Mix all the ingredients for the chilli dressing in a small bowl and set aside.
  2. Mix together the ingredients for the cheats aioli in a small bowl and set aside.
  3. Preheat the oven to 230C and line a large baking tray with parchment paper. Add the sweet potatoes to the baking tray along with the oil, sweet and smokey blend, ¾ teaspoon of salt and a good grind of black pepper. Mix well and roast for 25- 30 minutes, until soft and slightly charred in places, rotating the tray halfway through.
    Remove from the oven, add half of the chilli dressing to the tray and gently mix to combine.
  4. Meanwhile, place a small pan on medium heat. Once hot, add in the pumpkin seeds with a ¼ teaspoon of the oil and a good pinch of salt. Toast for 4-5 minutes until starting to pop. Remove from the heat and add the remaining oil, spring onions and lime juice. Set aside.
  5. Spread the aioli out onto a serving platter and arrange the sweet potato on top. Pour over the remaining chilli dressing and spoon over the pumpkin seed salsa.