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Baked sweet potato salad with chilli, coriander and tamari

28 December 2018

A gluten-free and vegan dish that's perfect for serving to a large crowd with differing dietary needs.

Baked sweet potato salad with chilli, coriander and tamari
Baked sweet potato salad with chilli, coriander and tamari

Preparation time

5 minutes

Cooking time

40 minutes




  • 10 small sweet potatoes (about 200g each)
  • 100g unsalted peanuts
  • 4 limes
  • 4 tbsp tamari
  • 4 red chillies, finely chopped
  • Bunch coriander, leaves picked
  • Bunch mint, leaves picked


1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout.

2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.

3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

Recipe and image courtesy of Waitrose & Partners

Visit our vegan section for more meat, dairy and egg-free recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.