Soy and Sriracha Sweet Potatoes

Elevate your meals with this easy and flavourful Sweet Potato Side Dish made with PACK'D organic frozen sweet potatoes. Ready in just 27 minutes, this vegan and gluten-free recipe is perfect for adding a nutritious touch to any main course.

The sweet potatoes are roasted to perfection and tossed in a tangy, spicy dressing made with sriracha, maple syrup, and lime juice. Garnished with fresh coriander and toasted sesame seeds, this dish is sure to impress. Store leftovers in Tupperware for up to 2 days or freeze for up to 2 months.

Serves 3 - 4 as a side

• Prep 2 minutes
• Cook 25 minutes
• Overall 27 minutes

Storage Tupperware in the fridge for 2 days or freezer for 2 months

Ingredients

• 2 bags Pack’d organic frozen sweet potatoes (2 x 450g)
• 1 tbsp olive oil

Dressing

• 1 tbsp olive oil
• 1 tbsp maple
• 1 tsp Sriracha
• 2 garlic cloves, diced
• 1 tbsp rice wine vinegar or apple cider vinegar
• 1 tbsp tamari soy sauce
• 2 tsp lime juice

To serve

• 1 tbsp coriander, chopped
• 1 tsp toasted sesame seeds

Method

Preheat the oven to 200C / 180 fan and line a baking tray with parchment.
Add the sweet potatoes and toss with 1 tbsp of olive oil and bake for 25 minutes until soft, turning once.

Mix the dressing ingredients together in a small bowl. Option to double the dressing if you like things really saucy!

Add dressing to a pan and reduce down for 2 - 3 minutes until thicker and a bit sticky.

Toss dressing through sweet potatoes and serve with fresh coriander and sesame seeds.