Sweet potato in tomato, lime and cardamom sauce from Ottolenghi Flavour / Flavor (page 131) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • ground cardamom
  • ground cumin
  • dill
  • garlic
  • limes
  • maple syrup
  • sweet potatoes
  • tomato paste
  • tinned tomatoes
  • green chillies
  • banana shallots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jsguaium on February 04, 2021

    Made as written, 1/2 recipe- really liked, prefer a little spicier so will make it so next time. If making more than enough for one meal, I recommend storing roasted potatoes separately from the sauce to keep some of the crispness. I’ll make it again.

  • FJT on January 03, 2021

    @Wannabe-cook: My copy of the book has 4-5 medium sweet potatoes cut into rounds as the first ingredient and just canned tomatoes / tomato paste for the sauce

  • Wannabe_cook on January 03, 2021

    For this recipe, my Flavour book calls for 4-5 fresh tomatoes as the first listed ingredient - sliced into thick rounds. However the recipe method doesn’t mention what to do with these fresh tomatoes! The sauce ingredients section lists canned tomatoes, so it doesn’t appear to be for the sauce. Can anyone let me know either a) what their book says to do with the fresh tomatoes or b) whether your version of the cookbook doesn’t have fresh tomatoes listed. Thanks

  • mlbatt on December 31, 2020

    Made this as part of Christmas dinner, along with Roasted carrot salad with chamoy; and Chicken Marbella, and Brussels sprouts with brown butter and black garlic from Simple. Dessert was Sticky fig puddings from Sweet. It was a fabulous and festive meal. This sweet potato dish was my favorite of them all!

  • darcie_b on November 02, 2020

    Great balance of hot, sour, and sweet. I used serrano peppers and felt the heat level was perfect. There was a little sauce left after we ate all of the sweet potatoes, and I saved it to serve with eggs the next morning.

  • sometimes on November 01, 2020

    Made as written except for 1/2 tsp less cardamom added in the sauce step because I ran out. I thought the cardamom came through plenty strong as is even with that; I was using freshly ground seeds from pretty fresh pods, so the recipe may be calibrated for stuff that's been sitting around for a bit. No sweetness issue for me but the tomatoes I used I find to be on the acidic side. +1 on serving with a grain as recommended, it's pretty saucy. Very tasty and recommended. As is so common with the Ottolenghi books you could also make just the roasted sweet potatoes or put something else in the sauce and be perfectly happy. In the latter case the text suggests chickpeas among several other options and that sounds great to me.

  • Apollonia on October 06, 2020

    We really enjoyed this. Definitely skewed sweet- and I skipped the sugar- but the chili balanced it out nicely. I was tempted to skip the grain recommendation, but I'm glad I didn't, it needed it.

  • Astrid5555 on September 13, 2020

    Excellent, served with wholewheat couscous on the side. A little sweet due to the combination of sweet potatoes and tomatoes, do not skimp on the spices, they are definitely necessary.

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