Spiced Peanut Sweet Potatoes & Edamame Dip | Vegan | Deliciously Ella

Saying goodbye for a few months with one of my favourite recipes - our Spiced Peanut Sweet Potatoes with a Creamy Artichoke & Edamame Dip. I'll miss you all but you'll find loads of recipes, just like this one, in The Plant-Based Cookbook and new ones added to our app every week...

Cookbook: https://amzn.to/2WPGDej

For the Spiced Peanut Sweet Potatoes:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin handful of parsley, chopped
- 1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them)
- salt and pepper

For the Dressing
- 2 tablespoons date syrup or maple syrup
- 2 tablespoons sesame oil
- 2 tablespoons of creamy, smooth peanut butter
- Juice of 1⁄2 lemon

For the Creamy Artichoke & Edamame Dip
- 150g frozen edamame beans
- 160g artichokes from a jar (drained weight)
- 1 × 400g tin of butter beans, plus the water from the tin
- 1 tablespoon smooth almond butter
- 1 teaspoon lemon juice
- 1 garlic clove
- 2 tablespoons tahini
- salt and pepper

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