Sort ingredients
willa
QR Code
Listen
Pdf
Heat the oven to 220C (200C fan)/425F/gas 7.
Peel the sweet potatoes, then cut them into 1½cm-thick rounds and put in a large roasting tray. Season generously, then pour over the vegetable oil and toss to coat.
Spread out the sweet potatoes in a single layer (you might need a second tray to accommodate them all), then roast for 20 minutes, until the potatoes are golden, starting to brown at the edges and cooked through.
Scatter over the peanuts and a teaspoon of the sugar, then return to the oven for five minutes more, to caramelise. Remove and leave to cool slightly for 10 minutes.
While the sweet potatoes are roasting, make the dressing. In a bowl, whisk the coconut milk, fish sauce, lime juice and remaining half-teaspoon of sugar.
Finely grate in the garlic and whisk again.
When the sweet potato has cooled a little, tip it into a bowl, add the chopped herbs, spring onions and chilli, and toss.
To serve, drizzle over the dressing and toss again.