As we enter World Vegan Month and celebrate World Vegan Day (1st November) we're pleased to share a tasty recipe for Spiced Peanut Sweet Potatoes extracted from Deliciously Ella: The Plant-Based Cookbook by Ella Mills.
I think this is my favourite recipe in the book; I’m completely addicted to it. The sweet potatoes are roasted with ginger, cinnamon and cumin until they’re perfectly tender, then they’re tossed with sesame seeds, dates, parsley and a smooth peanut butter dressing while still warm. They’re heaven!
• 2 large sweet potatoes, peeled and cut into small cubes
• 2 tablespoons olive oil
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
Handful of parsley, chopped
• 45g dates, pitted and chopped
• 1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them)
• Salt and pepper
For the dressing
• 2 tablespoons date syrup or maple syrup
• 2 tablespoons sesame oil
• 2 tablespoons smooth peanut butter
• Juice of 1/2 lemon
Handful of peanuts, toasted (see page 35) and chopped (optional)
Preheat the oven to 240°C (fan 220°C).
Place the sweet potatoes in a large baking tray and drizzle with the olive oil, add the spices and some salt and pepper and mix well, ensuring everything gets coated. Bake in the oven for 45–50 minutes, until they’re really soft.
While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth.
Next, place the parsley and dates in a large bowl with the sesame seeds. Once the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using, serve and enjoy.
This dish is most delicious served hot straight out the oven but it also works well at room temperature.
Recipe extracted from Deliciously Ella: The Plant-Based Cookbook by Ella Mills, published by Yellow Kite, RRP: £25.00. Photographs by Nassima Rothacker © Hodder & Stoughton
Ella's latest book features the most popular, tried and tested recipes from her supper clubs, pop-ups and deli to show how delicious and abundant plant-based cooking can be. The simple vegan recipes cover everything from colourful salads to veggie burgers and falafel, creamy dips and sides, hearty one-pot curries and stews, speedy breakfasts, weekend brunches, muffins, cakes and brownies. They're the recipes that Ella's thousands of customers have been asking for since the deli first launched in 2015, and each recipe has a beautiful photograph to show you how it should look.