Spiced Date Sweet Potatoes

Roasted, shawarma-spiced, and drowned in sticky medjool date syrup. These sweet potatoes don’t sit quietly next to your meat, they demand a fork of their own. Best served with a big dollop of aioli or a drizzle of tahini. Here’s the recipe. You’re welcome.

 Forkin’ Easy

Serves 4

Ingredients

4 medium sweet potatoes, about 1.2 kg, peeled and cut into chunks
3 tbsp, olive oil
1 tsp, sea salt
2 tbsp, date syrup
1 tsp, shawarma spice (Farmer J’s Pantry)

Method

  • Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
  • In a large bowl, toss the sweet potato chunks with olive oil, salt, date syrup, and shawarma spice until evenly coated.
  • Spread the sweet potatoes onto the baking tray in a single layer, ensuring they have space to roast properly.
  • Bake for 22 minutes, or until golden and tender. Check doneness by piercing the largest piece with a fork—it should be soft inside.
  • Serve immediately as a delicious side dish!