Roasted sweet potatoes with tamarind part1 #shorts

This sweet potato chaat recipe has a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time
Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save
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Think of this as the crazy cousin of the baked potato.

* INGREDIENTS
1- 1kg small/medium sweet potatoes
2- olive oil

* Tamarind dressing
1- 30g tamarind paste
2- 10g (2 tsp) honey
3- 2g (½ tsp) ground cumin
4- pinch of cayenne
5- juice of ½ lime

* Salad
1- 60g peanuts (or swap for cashews, if allergic)

2- 70g (about ½) cucumber, semi-peeled and diced
3- 70g (3-4) radishes, diced
4- 50g (about ¼) red onion, diced
5- 20g (about ½) chopped green jalapeno, optional
6- juice of ½ a lime
7- olive oil

* ​To finish
1- 3-4 tbsp tahini
2- 1½ tbsp honey
3- 2 tsp zaatar
​4- handful of coriander leaves

* METHOD
1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through.

2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside.

3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside.

4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves.

Serves 4 as a main or 6 as a side dish

This recipe is from episode three of Good Food's new TV show, Good Food Kitchen
https://www.goodfood.com.au/gfkitchen