Moroccan Baked Sweet Potatoes
2 sweet potatoes (about 350g each)
1 tsp ras el hanout, or Moroccan spice
1 tbs maple syrup
100g cherry tomatoes, halved
2 chillies, thinly sliced
¼ cup dukkah
8 sprigs fresh coriander, to serve
sea salt & cracked black pepper
olive oil, for rubbing
Cashew Cream
150g raw cashews, soaked in water overnight & drained
1 small clove garlic
2 tbs olive oil
Preheat oven to 180°C Fan.
Scrub potatoes in cold water and pat dry. Rub with a little olive oil and place onto a baking tray. Bake for 45 minutes until tender. Transfer potatoes to a chopping board and slice in half lengthways. Transfer back onto baking tray, cut-side up and season with salt and pepper. Combine ras el hanout and maple syrup and spoon over the top of the potatoes. Return to oven for a further 5 minutes until caramelised.
For cashew cream, place cashews, garlic, lemon juice and oil in a food processor and blend until smooth, adding a little hot water if the mixture is too thick. Season with salt and pepper.
To serve, top potatoes with cashew cream, tomatoes, chillies, dukkah, coriander, salt and pepper.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
