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🍽️ Oven Sweet Potatoes with Creamy Peanut Dip and Fresh Papaya Chutney

580 kcal · 30 min · 4 servings

Oven Sweet Potatoes with Creamy Peanut Dip and Fresh Papaya Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius with fan setting.
  2. 2. Wash the limes thoroughly and cut them in half.
  3. 3. Squeeze the juice from the lime halves and set it aside.
  4. 4. Clean the sweet potatoes under running water.
  5. 5. Poke the skin of the sweet potatoes all around with a fork.
  6. 6. Cut the sweet potatoes lengthwise down the middle.
  7. 7. Brush the cut surfaces of the sweet potatoes with two tablespoons of oil.
  8. 8. Season the sweet potatoes with salt.
  9. 9. Add a splash of lime juice to each sweet potato half.
  10. 10. Wrap the sweet potatoes individually in aluminum foil.
  11. 11. Place the foil packets in the oven and bake for about 35 minutes.
  12. 12. Put the chickpeas into a sieve.
  13. 13. Rinse the chickpeas thoroughly.
  14. 14. Let the chickpeas drain completely.
  15. 15. Chop the peanuts coarsely.
  16. 16. Set aside half of the chopped peanuts.
  17. 17. Put the remaining peanuts, chickpeas, peanut butter, three tablespoons of oil, two teaspoons of lime juice, and five tablespoons of water into a tall container.
  18. 18. Blend the mixture until smooth to create a hummus.
  19. 19. Season the hummus with salt and pepper to taste.
  20. 20. Set the finished hummus aside.
  21. 21. Wash the spring onions.
  22. 22. Pat the spring onions dry.
  23. 23. Remove the root ends of the spring onions.
  24. 24. Slice the spring onions diagonally into thin rings.
  25. 25. Heat one tablespoon of oil in a pan over medium to high heat.
  26. 26. Fry the spring onions for about two minutes while stirring.
  27. 27. Put the fried spring onions into a bowl.
  28. 28. Wash the mint.
  29. 29. Pat the mint dry.
  30. 30. Pluck the mint leaves from the stems.
  31. 31. Chop the mint leaves finely.
  32. 32. Peel the papaya until no yellow skin is visible.
  33. 33. Halve the peeled papaya.
  34. 34. Remove the seeds from the papaya halves with a spoon.
  35. 35. Dice the papaya halves into small cubes.
  36. 36. Add the papaya cubes and chopped mint to the spring onions in the bowl.
  37. 37. Season the papaya mix with some of the remaining lime juice.
  38. 38. Add salt, pepper, and sugar and adjust the seasoning.
  39. 39. Take the sweet potatoes out of the oven.
  40. 40. Remove the aluminum foil from the sweet potatoes.
  41. 41. Place the sweet potatoes on plates with the cut side facing up.
  42. 42. Lightly salt the sweet potatoes.
  43. 43. Spread the peanut hummus over the sweet potatoes.
  44. 44. Add the papaya salsa to the sweet potatoes.
  45. 45. Garnish the dish with the remaining peanuts.
  46. 46. Enjoy your meal!

Nutrition per serving