Asian Roasted Sweet Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

The Asian lime and sesame flavours in this salad are a great contrast to the rich roasted sweet potatoes. This is an unusual and substantial salad that is delicious with grilled fish. The black beans add a surprising texture. Stir them through the flavoured onion mix so that all the flavours become acquainted with each other.


  • kg red (or orange) sweet potatoes cut into chunks
  • ¼ cup sunflower oil
  • 5 red onions, sliced
  • tsp crushed garlic
  • tsp cumin seed
  • ¼ cup lime juice
  • 4 tsp sesame oil
  • 2 tbsp fish sauce
  • ¼ cup honey
  • optional: 250 g black beans, soaked overnight and boiled until tender
  • 3 spring onions, finely sliced on the diagonal
  • 30 g coriander, roughly chopped


    Toss the sweet potato chunks with the vegetable oil and roast in the hottest oven, spread out evenly on a baking tray, until golden and slightly toasted on the edges. This will take 25–30 minutes.

    Fry the onions over medium heat until softened and translucent – about 12 minutes. Then add the garlic, cumin seed, lime juice, sesame oil, fish sauce and honey, and cook a little more to make a nice gloopy sauce. Stir the black beans (if using) through this mixture so that they become acquainted with the sauce. Very gently, using two wooden spoons, stir the onion mixture through the roasted sweet potatoes. Garnish with sliced spring onions and the roughly chopped coriander.