Dice about 2lb /850 g sweet potatoes UNPEELED into 3/4" cubes. Toss in 3 tblsp olive oil, season with salt and pepper and back at 190C for approx 30 minutes till just tender, turning over gently half way through.
When you first put them in, toast 35 g pecans for about 5 minutes, then chop coarsely.
Dressing:
4 tblsp olive oil (I used half olive, half sunflower)
2 tblsp maple syrup
1 tblsp sherry vinegar
1 tblsp lemon juice
2 tblsp orange juice
2 tsp grated fresh ginger
1/2 tsp ground cinnamon
salt and pepper to taste.
Whisk together.
When the potatoes are ready, put in a large dish.
Add the nuts, along with
35 g golden raisins
4 spring onions coarsely chopped
4 tblsp chopped parsley
2 tsblsp chopped coriander leaves
1/4 tsp chilli flakes
Add the dressing, toss and season with more salt and pepper if needed. Serve straight away or at room temperature.
I think it should be lovely at room temperature, but so far we've managed to eat the entire lot hot, so I haven't got to try it yet. The first time I had no cilantro (coriander) and used mint instead, which was very nice.
Friday night was a warm, balmy evening. We went for a walk in the park. They'd been cutting the long grass now that the fawns are growing up - reminded me of the time I was lucky enough to go for a walk there a few years back when they were baling it. It's only the second time ever I've heard the deer making so much noise - the other time was when I had to walk home from work in the snow. They sound like a flock of birds mewling. The workmen must be getting the Papal Cross (from Pope John Paul's visit) ready for the upcoming papal visit.
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