Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Filling comfort food is what we all want at this time of the year. This vegetarian recipe ticks all the boxes for us!

• Preparation time: 5 minutes, plus cooling

• Cooking time: 40 minutes

• Total time: 45 minutes, plus cooling

Serves 10

Serves 10


  • 10 small sweet potatoes (about 200g each)

  • 100g unsalted peanuts

  • 4 limes

  • 4 tbsp tamari

  • 4 red chillies, finely chopped

  • bunch coriander, leaves picked

  • bunch mint, leaves picked


1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout.

2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.

3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

Recipe and image courtesy of Waitrose & Partners