Spiced Peanut Sweet Potato Salad

nut butters paleo peanut butters salads vegan

Prepared and photographed by NutraMilk Nutritionist, Florencia Tagliavini.                                     

Recipe inspired by Deliciously Ella.

Serves 4 as a side dish.


  • 2 large sweet potatoes (any variety), peeled and cut into small cubes
  • half red cabbage (chopped)
  • 2 Tbsp. olive oil
  • 2 Tsp. ground ginger
  • 2 Tsp. ground cinnamon
  • 2 Tsp. ground cumin
  • handful parsley, chopped
  • 45 g dates, pitted and chopped
  • 1 Tbsp. of black sesame seeds (optional)
  • salt and pepper 

For Dressing

  • 2 Tbsp. maple syrup
  • 2 Tbsp. sesame oil
  • 2 Tbsp. simple peanut butter made with the NutraMilk
  • juice of ½ lemon

 For peanut butter

  • 2 cups (275g) peanuts


  • Preheat oven to 450 F.
  • Place sweet potatoes in a large baking tray and drizzle olive oil, add the spices and some salt and pepper. Mix well so everything gets coated. Bake in the oven for about 40-50 minutes, until they are really soft.
  • While sweet potatoes are cooking make peanut butter with the NutraMilk.
  • Making peanut butter
    • Place peanuts and salt in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set 2 Tbsp. aside for recipe and store the rest for later use.
  • Make the dressing by whisking all ingredients until smooth.
  • Once sweet potatoes are cooked, place them in serving bowl, along with parsley, dates, and dressing. Toss and serve!

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