One of my best friend has recently become a vegetarian home cook, too. For over a decade, due to our long-distance friendship, we’ve shared endless phone catch-ups. Nowadays, our hot topic over a cup of tea, has been sharing dinner recipes ideas and food photos. She loves her sweet potatoes and all her raving about sweet potatoes has rubbed off on me resulting in this delicious baked sweet potatoes recipe.
In case you haven’t already heard, sweet potatoes are superfoods. Sweet potatoes are so versatile and nutritious and simply fabulous to work with for any meal of the day; breakfast, lunch, dinner and even dessert. For today’s perfect winter brunch, my sweet potatoes are seasoned with coriander, smoked paprika and sumac and baked deliciously soft and sweet on the inside and caramelised on the outside. Learn more about superfoods here.
A rich, creamy, nutty tahini yoghurt dressing goes beautifully with our caramelised sweet potatoes. Tahini comes from hulled sesame seeds which is loaded with vitamins and minerals. This dressing makes for a delicious way of adding even more nutrients to your meal. Tahini yoghurt dressing is so simple yet so versatile, you can use it on anything. It is a healthy dressing you can make so quickly and modify easily to go with salads, wraps, roast vegetables, quinoa dishes and whatever else you can imagine.
If that’s not enough to get your mouths watering, I have a beautiful tomato salsa to complete this recipe. This tomato parsley salsa is nicely light and refreshing to go with our warm baked sweet potatoes. Just some diced up fresh juicy tomatoes and parsley and you’re ready to toss together this lovely salsa while the sweet potatoes are baking in the oven.