Side American

The USA traybake (without immigration restrictions)

Name: sweet potato tahini tray bake Matt Preston
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: /american
Ingredients: 6 cardamom pods; 40.00 ml caster sugar; 1 long sweet potato and 1 long purple sweet potato, cut into wedges; 2 carrots, cut into wedges; 60ml olive oil; 8 dates, pitted, halved, chopped; Juice and seeds of 1 pomegranate; Finely grated zest and juice of 1 orange; 400g can chickpeas, rinsed, drained; 40.00 ml tahini; 140g yoghurt; 1 bunch mint, leaves picked, chopped; Warmed flatbread, to serve

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15m

45m

The USA traybake (without immigration restrictions)

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by Matt Preston

delicious. senior editor

May 10, 2018

"Roasted sweet potato with tahini is quite common at Native American barbecues in the US South. I love the subversive message of this combo, and have added a few more ‘migrants’ to join the party in ‘The Donald’s worst nightmare’." – Matt Preston

6 cardamom pods
2 tbs caster sugar
1 long sweet potato and 1 long purple sweet potato, cut into wedges
2 carrots, cut into wedges
1/4 cup (60ml) extra virgin olive oil
8 dates, pitted, halved, chopped
Juice and seeds of 1 pomegranate
Finely grated zest and juice of 1 orange
400g can chickpeas, rinsed, drained
2 tbs tahini
1/2 cup (140g) Greek yoghurt (optional)
1 bunch mint, leaves picked, chopped
Warmed flatbread, to serve

Method

1.

Preheat oven to 220°C. Line a baking tray with baking paper.
2.

Using a mortar and pestle, pound cardamom, sugar and 1 tsp salt flakes until well combined. Toss sweet potato, carrot and oil in a bowl to coat.
3.

Carefully arrange vegetables in a single layer over prepared tray and roast, turning halfway and scattering with cardamom mixture, for 25-30 minutes or until lightly caramelised.
4.

Toss dates, 1/4 cup (60ml) pomegranate juice, pomegranate seeds and the orange juice in a bowl until combined.
5.

Remove roasted vegetables from oven, scatter over the chickpeas and roast for a further 15 minutes or until carrots are soft and sweet potato is caramelised.
6.

In a bowl, combine tahini and yoghurt, if using, with 1/3 cup (80ml) water and season.
7.

Drizzle date and pomegranate dressing over vegetables and scatter with orange zest and mint. Serve with tahini yoghurt and flatbread.