Sweet potatoes cooked this way are heaven on Earth. This recipe is quite easy to prepare, completely plant-based, gluten-free and truly delicious!
Ingredients for the sweet potatoes:
2 sweet potatoes
2 Tbsp olive oil
2 tsp cinnamon
1 Tbsp roasted sesame seeds
Salt (to taste)
2 Tbsp maple syrup
2 Tbsp sesame oil
2 Tbsp peanut butter
The juice of ½ a lemon
Method (for the sweet potatoes):
1. Preheat the oven at 180°C.
2. Peel and cut the sweet potatoes into small chunks.
3. Place the sweet potatoes on a baking tray and mix them with the olive oil, cinnamon and salt.
4. Cook for 40 minutes or until golden.
5. In a bowl, mix together the peanut butter, the sesame oil, the maple syrup, the sesame seeds and the lemon juice.
6. Once the sweet potatoes are ready, take them out of the oven and mix them with the sauce you just prepared (step 5).
Ingredients for the artichoke and edamame dip:
150g frozen or canned edamame beans
160g marinated artichokes (drained)
400g canned butter beans (including the liquid from the can)
1 Tbsp almond butter
2 Tbsp tahini
1 Tbsp lemon juice
Salt (to taste)
Method (for the artichoke and edamame dip):
Using an immersion blender, mix all of the ingredients together (if you're using frozen edamame beans, boil them for a few minutes in hot water, then drain and add to the rest of the ingredients), blending until you get a very creamy texture.
Final step:
Serve the sweet potatoes on the artichoke and edamame dip. If you want, you can sprinkle some sesame seeds or some fresh parsley on top.
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