All hail the sweet potato—roasted, mashed, steamed, fried, grilled or grated—to me, those orange-fleshed spuds are the ultimate comfort food.

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  • 4 small orange sweet potatoes, about 1 ½ kg (3 lb) total

  • 2 tablespoons olive oil

  • sea salt and freshly ground pepper

  • Creamy cashew dressing

  • 3 tablespoons raw cashew nuts

  • 1 garlic clove, peeled and roughly chopped

  • 1 tablespoon tamari

  • 2 teaspoons sesame oil

  • 1 teaspoon ginger, finely grated

  • 2 tablespoons lime juice (or lemon juice)

  • Toppings

  • 2 tablespoons pine nuts, dry roasted

  • 2 scallions (spring onions), thinly sliced

  • ½ bunch cilantro (coriander) leaves

  • ½ bunch mint leaves


  • 1.

    Preheat oven to 180°C (350°F).

  • 2.

    Pierce sweet potatoes with a skewer or fork and place on a baking tray. Bake for 55– 60 minutes or until tender when pierced with a skewer. Remove from the oven and allow to cool slightly.

  • 3.

    While the sweet potatoes are cooking, prepare the creamy cashew dressing. In a frying pan, dry roast the cashews for 2 minutes or until lightly golden. Place in a food processor with the remaining ingredients and blend until combined. Add 3–4 tablespoons water, if necessary, to reach a thick but pourable consistency.

  • 4.

    Once sweet potatoes are cooked, slice in half lengthways and use a spoon to carefully scoop out about half of the flesh.

  • 5.

    Set aside the removed flesh (you can use this to make Sweet Potato and Ginger Mash (pg 92).

  • 6.

    Preheat oven grill. Brush sweet potato skins with 2 tablespoons olive oil and season with salt and pepper. Place sweet potatoes under a grill and cook for a further 8–10 minutes or until golden and crisp.

  • 7.

    Drizzle over Thai cashew sauce and scatter with pine nuts, scallions, coriander and mint. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 784kj
  • Fat Total 15g
  • Saturated Fat 2g
  • Protein 14g
  • Carbohydrate 152g
  • Sugar 31g
  • Sodium 2468mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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