Sweet potatoes are awesome. They’re a relatively new vegetable to me, but man am I glad I found them. So versatile, they can be used happily in both sweet and savoury dishes, and it’s a toss up to decide which is better.
Here we’ve gone for Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing, but make no mistake, these bad boys can be served with just a little oil and salt.
This recipe was made for me (Dave) by a good friend on my birthday last year, and was so popular I barely got a look in before they were all snaffled up. The potatoes alone are insanely tasty, but the pistachio dressing is just something else. Kat tweaked it a little for some extra health benefits, and Howie set to finding the quickest and easiest way to get the potatoes chopped and cooked. Here’s what he found.
How to cube and roast sweet potatoes
First up, cube the sweet potatoes. Here’s a great video of the quickest way to do it.
Make sure you have a big, sharp knife. Something like this German-bladed chef’s knife is immense, but of course you can make do with what you’ve got.
To peel or not to peel?
That is the question. And it’s a good question. Generally we follow the rule that if the skin looks nice and relatively unblemished, leave it as it is. If it’s skanky and horrible, get rid of it! And always wash first 😉
Oil really helps for roasting, and salt adds a lot to the taste. The chunkier the salt, the better. For your perusal, Howie lovingly made four different types of roasted sweet potato. Here are the results of his kitchen experiments.
Ranked in order of deliciousness:
- peel + oil/salt
- no peel + oil/salt
- no peel no oil/salt
- peel, no oil/salt
And his follow up notes:
- “Oil+salt is awesome (true). I love it most when the peel is on because it gets slightly crunchy which makes it fun to eat.”
- “Funnily enough, on the other hand I think peel and no oil/salt is the worst. Just boring peel.”
- “Best way to make roasted sweet potato cubes: just add oil and salt. No need to get rid of the healthy peel.”
So there you go. Enjoy!
- 2 sweet potatoes (á 300 - 400g)
- For the dressing
- ⅔ cup/80g roasted pistachios (you can even buy pre-peeled to save time!)
- 3 spring onions
- large handful fresh basil/2 tbsp dried basil
- 1 - 2 tsp maple syrup (depends how sweet you fancy!)
- 2 tbsp dijon mustard
- 1-2 tbsp olive oil
- 1 tbsp water
- Couple dashes salt
- Optional and awesome:
- 1 tbsp olive oil and some salt for roasting
- Pre-heat the oven to 200°C/380°F.
- Give the potatoes a quick scrub and cut them into small cubes (roughly 2x2cm - see photo or video).
- Then throw them into a bowl, and use a spatula to make sure they get a good coating of oil. Sprinkle some salt over too.
- Layer the cubes out on a baking tray, ideally with parchment paper and in they go for 25 mins. Halfway through give them a bit of mix with said spatula.
- In the meantime peel and crush the pistachio (we found the easiest way was to put them in a bowl after shelling and use something sturdy and heavy like a thick glass or end of a rolling pin to crush them).
- Wash and slice the spring onion into fine rings, then add them to the bowl.
- Add the basil to the bowl too (cut first if using leaves). Add the maple syrup, mustard, olive oil and water. Stir well.
- Fetch the potatoes from the oven, and serve them onto the plates
- Add the dressing to one side of the bowl. Enjoy!