Tamari Roast Sweet Potato with Sesame and Ginger
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Tamari Roast Sweet Potato with Sesame and Ginger
Recipe by Courtney Roulston
Ingredients
4 medium gold sweet potatoes, slice into 2cm x 12 cm wedges
2 tbsp Squeaky Gate extra virgin olive oil
2 tbsp tamari soy sauce (gluten free soy)
2 tbsp pepita seeds, toasted, crushed
1 long red chilli, sliced
½ cup coriander sprigs to serve
sesame ginger cream
3 tbsp tahini paste
1 tbsp fresh ginger, peeled, sliced
1 tbsp tamari soy sauce
2 tbsp rice wine vinegar
1 tbsp maple syrup
2-3 tbsp warm water
Method
Pre heat the oven to 180 degrees C.
Toss the sweet potato wedges with the extra virgin olive oil. Spread onto a large baking tray in a single layer and roast in the oven for 20-25 minutes, or until nearly cooked through. Drizzle the tamari soy over the sweet potato and continue to roast for a further 6-8 minutes, or until sticky and fragrant.
Place all the sesame ginger cream ingredients into a small high-speed blender and blitz until smooth and the consistency of mayonnaise.
Place the sweet potato onto a large serving plater and drizzle with some of the sesame dressing. Scatter with chopped chilli, crushed pepita seeds and coriander sprigs before serving.
