Wild Baked Sweet Potatoes with Almond Butter Dressing
Execution time 60 minutes / servings 5-6 / Difficulty Level: 1/5
INGREDIENTS
1 kg of sweet potatoes
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
2 tbsp Sesame Oil
For the sauce:
50 g Almond Butter
10 g Sesame Oil
20 g High Fiber Tahini
30 g lemon juice
50 g Wild Herb Honey from Mani
1/2 tsp sweet paprika
1/2 tsp garlic powder
5 g soy sauce
1/2 tsp salt
25 – 35 ml water (depending on the texture you want)
For serving:
Sesame seeds and spring onion
Instructions
- Preheat the oven to 200°C
- Place non-stick paper on a large pan.
- Cut sweet potatoes into medium slices.
- Pour over the oil and spices and stir to coat.
- Spread the potatoes in a single layer and bake them until they soften and take on color (40-55 minutes depending on your oven and the size you have cut them).
- In a blender, beat all the ingredients of the sauce.
- Once the potatoes are ready, serve on a plate and pour over the sauce.
- Sprinkle them with sesame seeds and spring onion.
- It perfectly accompanies the wild roll of mushrooms, lentils and walnuts with a glaze of apricot jam and almond butter.
- Wild Souls x @konasfoodcreations
Enjoy!
Product in Use
Sesame Oil
