Sweet potatoes with almond tahini
Honey & Co.
Honey & Co.
- 4 large sweet potatoes, each about 300g
- flaky sea salt
- 100g smoked almonds, chopped
- 1-2 tbsp date molasses (or honey)
For the almond tahini
- 100g skin-on almonds
- 1 small garlic clove, peeled
- 4 tbsp light vegetable oil (eg sunflower or rapeseed)
- ½ tsp flaky sea salt, plus extra to taste
- 1 tbsp sherry vinegar (or use red wine vinegar)
Step by step
- Wash the skin of the sweet potatoes really well and wrap each one in foil so that it is fully covered. Place the foil parcels directly in the embers of your barbecue or firepit. They will take about 45-60 minutes to bake and soften, depending on their size, and it is worth turning them over every 10-15 minutes so that they cook evenly. You can tell they are ready when the tip of a knife or a skewer can easily penetrate the whole way through. Pull the hot packages out of the embers and leave to cool for a few minutes until you can easily unwrap them.
- To make the almond tahini, pour 100ml boiling water over the almonds and set aside while they cool, for about 20-30 minutes. Drain, discard the water, and place the nuts in a food processor. Blitz to a very fine crumb, then add the garlic clove and continue blitzing as you pour in the vegetable oil. Pulse in the sprinkling of sea salt and the vinegar, and finally add 80ml cold water, continuing to mix until everything is well combined. Taste, and adjust the seasoning as necessary. It may seem a little runny now, but the sauce will thicken as it settles. You may even need to add a touch more water and salt to loosen it just before serving.
When ready to serve, cut open the still-warm sweet potatoes to reveal the soft inner flesh. Sprinkle with sea salt, spoon in a couple of dollops of almond tahini, top with the chopped smoked almonds and drizzle with date molasses before serving.TipUse date molasses, not honey, to make this recipe vegan.