Do you love our Sweet Potato Peanut Butter Satay? If you're a fan then you'll love this easy one tray recipe. It includes several of the same main ingredients but it's a meal you can whip up yourself very easily as a mid week supper and has minimal washing up.

 

Ingredients:

1tbsp olive oil
750g of sweet potatoes, peeled and cut into 2 cm rounds
1 large red onion, roughly chopped
1tsp ground cumin
40g grated ginger
1/2 tsp salt 
2 cloves of garlic, crushed
1 400g tin of chopped tomatoes
50g smooth peanut butter
400ml vegetable stock

 

For the garnish:
A handful of chopped fresh coriander
A handful of roasted chopped peanuts

Instructions:

Add the sweet potato, the chopped onion, ginger and garlic to a large roasting dish, drizzle with the olive oil and sprinkle with salt and then toss well so everything is evenly coated. Roast in the oven for 30 minutes at 180C (fan)

 

Meanwhile mix together the vegetable stock, tinned tomatoes and peanut butter. Then put this over the roasted sweet potato after it has baked for 30 minutes ad=n then return to the oven for another 10- 15 minutes.

Remove from the oven and sprinkle with fresh coriander and peanuts and serve immediately.

 

This dish is delicious served with brown rice or bulgur wheat.