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Potato and sweet potato salad with cinnamon and dates

Name: Potato and sweet potato salad with cinnamon and dates recipe
Yield: 4
Ingredients: 400g sweet potatoes, cut into wedges; 700g desiree potatoes, cut into wedges; 150ml extra virgin olive oil; 1 tsp ground cinnamon; 1 1/2 tsp coriander seeds, toasted, crushed; 5 medjool dates, pitted, finely chopped; Juice of 1 orange; 3 tsp red wine vinegar; 1/2 cup (130g) store-bought hummus; 6 radishes, thinly sliced; 1/2 bunch mint, leaves picked; 200g marinated goat’s feta, drained

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https://healthimprovements.info/recipes/potato-sweet-potato-salad-cinnamon-dates-recipe/2eyusfpx

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by Phoebe Wood

Jan 20, 2020

Name a more iconic duo than potato and sweet potato. We'll wait.

400g sweet potatoes, cut into wedges
700g desiree potatoes, cut into wedges
150ml extra virgin olive oil
1 tsp ground cinnamon
1 1/2 tsp coriander seeds, toasted, crushed
5 medjool dates, pitted, finely chopped
Juice of 1 orange
3 tsp red wine vinegar
1/2 cup (130g) store-bought hummus
6 radishes, thinly sliced
1/2 bunch mint, leaves picked
200g marinated goat’s feta, drained

Method

1.

Preheat oven to 200°C. Line 2 baking trays with baking paper and place sweet potato and potato in a single layer on separate trays. Combine 1/3 cup (80ml) oil with ground cinnamon. Drizzle over potato and sweet potato and season. Roast sweet potato for 35-45 minutes and potato for 45-50 minutes, until both are tender and golden. Allow to cool.
2.

Combine remaining 70ml oil with coriander seed, dates, orange juice and vinegar. Season. Spread hummus onto a serving dish and top with potato and sweet potato. Scatter with radish, mint leaves and feta, and drizzle with dressing to serve.

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