This super delicious dish is inspired by an Ottolenghi recipe.
We had some steaks and made this as a side- everyone loved it. It is very good served warm and cold, so don’t worry about leftovers.
Ingredients (serves 3-4 as a side):
- 5-6 sweet potatoes, peeled and cut into cubes
- 3 tbsp olive oil
- 2 tsp chili powder
- 3 shallots
- 1/2 tsp sugar
- 3 tbsp white wine vinegar
- 1 bundle cilantro
- juice of 1 lime
- zest of 2-3 limes
- salt
- pepper
Peel the shallots and cut them once lengthwise and then into slices. In a small bowl mix them with 3 tbsp of white vinegar, 1/2 tsp sugar, 1/4 tsp salt and the zest of 1 lime. Let sit for at least an hour. Preheat the oven to 220° fan. Mix the sweet potato cubes with the chili powder and about 2 tbsp olive oil. Put them onto the baking tray (make sure the pieces don’t touch) and bake for about 20-25 minutes until soft and a bit crispy on the edges. Meanwhile finely chop the coriander (we used the whole thing, including stems) and mix with about 1/2 tsp salt, the juice of at least 1 lime, pepper, the remaining lime zest and olive oil. When the potatoes are done, mix with salt and arrange on a platter. Sprinkle the salsa and the onions (without the marinade) on top.