Spicy sweet potatoes with pumpkin seed salsa | Ottolenghi Recipes
Creamy sweet potatoes work well with the spiciness here but use regular potatoes or half and half it if you like. Browse online for more.
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Ingredients
- 60g Ottolenghi chilli sauce
- 60ml olive oil
- ¼ tsp maple syrup
- 100g vegan mayonnaise
- 2 garlic cloves, crushed
- 1 ½ tbsp lime juice
- 1kg sweet potatoes, skin on, cut into 2cm thick wedges
- 2 tbsp olive oil
- 1 tsp Ottolenghi sweet and smokey blend
- 20g pumpkin seeds
- 3 spring onions, finely sliced at an angle
- 2 tsp lime juice
- fine sea salt and black pepper.
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