Smashed Sweet Potatoes with Dukkah

Smashed sweet potatoes topped with a crunchy savoury dukkah are a delicious healthy side dish. Soft on the inside, crispy edges on the outside, and loads of flavour from the dukkah sprinkled liberally all over the top! Gluten free, dairy free, paleo and vegan friendly.

5 from 15 votes

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Course: Side Dish

Cuisine: dairy free, egg free, gluten free, grain free, paleo, vegan, vegetarian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: side servings

Ingredients

2-3 sweet potatoes about 750 grams
2 tbsp extra virgin olive oil
3-4 tbsp dukkah - I used Table of Plenty's macadamia dukkah
salt and pepper
fresh coriander - OPTIONAL, to garnish

Instructions

Preheat oven to 200C and bring a large pot of water to boil.
Wash the sweet potatoes and then slice into discs about 1.5cm thick. Cook in the boiling water for about 15 minutes, or until fork tender but not falling apart. Strain from the water and allow to cool slightly.
Arrange potato discs on a lined baking tray. Drizzle with olive oil and use your fingers to rub the olive oil over the potatoes a little. Then, take a fork and "smash" the sweet potatoes.
Bake in the oven for 20-25 minutes, or until the sweet potatoes are starting to brown and crisp in places. About 5-10 minutes before the potatoes are done, carefully remove the tray from the oven, sprinkle over the dukkah and then return to the oven so the dukkah has time to toast as well.
Serve the sweet potatoes hot, with a garnish of fresh coriander if desired.

Notes

*These are also delicious served with a few dollops of unsweetened Greek or coconut yoghurt alongside as well!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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