A vibrant veggie sharing dish that balances the natural sweetness of roasted sweet potatoes with the creamy richness of whipped goats’ cheese. Tangy tamarind and zesty coriander dressing add lively flavours, complemented by crispy caramelised shallots for texture and an exciting burst of spice.
Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: 4 servings
Dietary: Egg-free, Gluten-free, Nut-free, Vegetarian
By Matt Tebbutt
From Saturday Kitchen Recipes
This recipe scores a Nutri-Score of B, reflecting a balanced nutritional profile with a good amount of fibre and vitamins from the sweet potatoes and fresh herbs, combined with moderate fat content from the goats’ cheese and vegetable oils.
Equipment
Ingredients
- 3 peeled and sliced 1cm thick sweet potatoes (approx. 680g / 1.5 lbs)
- 2 tsp crushed coriander seeds
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp allspice
- 2 tbsp olive oil
- 20–40 ml (¾–1½ fl oz) muscatel vinegar
Coriander dressing
- 20 g (¾ oz) fresh coriander
- 1 chopped green chilli
- Juice of 1–2 limes
- 4 tbsp olive oil
Tamarind dressing
- 2 tbsp tamarind paste
- 1½ tsp caster sugar
- ¼ tsp chaat masala
Whipped goats’ cheese
- 200 g (7 oz) soft rindless goats’ cheese
- 150 g (5½ oz) crème fraîche
Crispy shallots
- 2 tbsp vegetable oil
- 3 thinly sliced shallots
- 2 tbsp maple syrup
- 1 tsp chipotle chilli flakes
- ½ tsp crushed coriander seeds
- Pinch of salt
Customise
- Sweet potatoes: Substitute with butternut squash or pumpkin for different sweetness.
- Goats’ cheese: Swap for ricotta or cream cheese for milder creaminess.
- Coriander dressing: Use parsley or mint if coriander is not preferred.
- Tamarind paste: Replace with pomegranate molasses for similar tanginess.
Method
- Prepare the oven and sweet potatoes (30 minutes): Preheat your oven to 220C/200C Fan/Gas mark 7. Toss the peeled, sliced sweet potatoes in a baking tray with the crushed coriander seeds, chilli flakes, oregano, thyme, allspice, and olive oil until evenly coated. Spread them out in a single layer to help them roast beautifully.
- Roast the sweet potatoes: Place the tray in the oven and roast for about 30 minutes, turning halfway to get them golden and tender. Once done, while they’re still hot, drizzle over the muscatel vinegar and set aside—it adds a lovely tangy kick.
- Make the coriander dressing: Add fresh coriander, chopped green chilli, lime juice, and olive oil to a blender. Blend until perfectly smooth. This dressing will brighten the dish with fresh, zesty notes.
- Create the tamarind dressing: In a small bowl, whisk together the tamarind paste, caster sugar, and chaat masala. The tamarind’s tanginess paired with sweet and warm spices adds depth to your dish.
- Whip the goats’ cheese: Blend the goats’ cheese and crème fraîche together until smooth and creamy. This whipped goats’ cheese gives a luxurious, tangy element that contrasts deliciously with the sweet potatoes.
- Prepare crispy shallots: Heat vegetable oil in a frying pan on medium heat. Add the thinly sliced shallots and fry until soft and starting to brown. Stir in maple syrup, chipotle chilli flakes, crushed coriander seeds, and a pinch of salt. Continue frying gently to caramelise the shallots to a sticky, golden crisp. Remove from the pan and cool on kitchen paper to crisp up.
- Assemble and serve: Spread the whipped goats’ cheese over a serving plate. Arrange the roasted sweet potatoes on top. Drizzle both coriander and tamarind dressings generously over. Finish with a sprinkle of the crunchy, sticky shallots for an irresistible finish.
Suggested Wine Pairing
- Chapel Down Bacchus – A crisp English white wine with fresh citrus and tropical fruit notes that complement the fresh coriander and lime in the dressing perfectly.
- Verdejo from Rueda – This Spanish white offers zesty acidity and aromatic herbs, matching the tangy tamarind and balancing the richness of the goats’ cheese.
- Picpoul de Pinet – A vibrant, mineral-driven French white with bright acidity and hints of green apple that cuts through the dish’s creamy elements and spices.
What can you serve with this
- Fresh green salad – Adds a crunchy, refreshing texture that contrasts the creamy cheese and soft potatoes.
- Warm crusty bread – Perfect for scooping up the whipped cheese and dressings, enhancing the sharing aspect of the dish.
- Grilled halloumi – Adds a salty, smoky element that pairs well with the sweet and tangy flavours.
- Spiced chickpeas – Brings extra protein and spiced warmth complementing the coriander and chilli elements.
FAQs for Roasted Sweet Potatoes with Whipped Goats’ Cheese
- Can I prepare this dish ahead of time? Yes, you can roast the sweet potatoes and prepare the dressings a few hours in advance. Store separately and assemble just before serving.
- Can I use regular cheese instead of goats’ cheese? You can substitute with cream cheese or ricotta, though goats’ cheese provides a distinctive tangy flavour that suits this dish best.
- Is this dish suitable for vegans? No, it contains goats’ cheese and crème fraîche, which are dairy products.
- How spicy is this dish? It has a gentle heat from the chillies and spices, adjustable by reducing chilli flakes if preferred.
- Can the roasted sweet potatoes be replaced? Yes, butternut squash or pumpkin work well as alternatives.
Nutri-score Health Check
This recipe earns a Nutri-score of B, indicating a nutritious and balanced dish suitable for vegetarians and those avoiding gluten, eggs, and nuts. It balances benefits from fibre-rich sweet potatoes and fresh herbs against the moderate fats in goats’ cheese and oils.
Positive Factors
- Sweet potatoes: Rich in fibre, vitamins A and C, and antioxidants.
- Fresh coriander and lime juice: Provide vitamins and fresh micronutrients.
Negative Factors
- Goats’ cheese and crème fraîche: Contribute saturated fats and calories, so portion size is key.
- Maple syrup and sugar: Add sweetness but also sugars to moderate.
Note: The Nutri-score is automatically calculated from the ingredient list and serves as a general guide to the dish’s healthiness.
