Sweet, sticky and sour-sweet potatoes packed into corn tortillas and drizzled with a peanut butter dressing. The ultimate weeknight meal.
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Serves
3
Sweet Potato
Chilli
Soy Sauce
Light Brown Sugar
Tamarind Sauce
Ginger
Garlic
Peanut Butter
Corn Tortillas
Peanut
Mint
Olive Oil
Serves
3
Sweet Potato
Chilli
Soy Sauce
Light Brown Sugar
Tamarind Sauce
Ginger
Garlic
Peanut Butter
Corn Tortillas
Peanut
Mint
Olive Oil
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Step 1.
Chop up the sweet potatoes into small pieces and finely chop the chillies. Preheat your oven to 200°C.
Step 2.
In a bowl combine the chillies, soy sauce, light brown sugar and tamarind sauce. Grate in the ginger and garlic. Add in a glug of oil and toss half this mixture with the sweet potatoes.
Step 3.
Spread the sweet potato on a baking tray, drizzle on some olive oil and roast for 30 mins.
Step 4.
Heat up the remaining mixture in a pan with 150ml of water. Heat until bubbling then mix in the peanut butter. Whisk until smooth and add in 100ml of water until its a smooth pourable consistency.
Step 5.
Toast the peanuts in a dry pan and roughly chop them up. Finely chop the mint.
Step 6.
Heat the tortillas in a dry pan and then add in the sweet potato filling. Drizzle over the peanut butter sauce, sprinkle with peanuts, mint and a drizzle of the tamarind sauce.
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