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Sweet Potato Satay

Slices of sweet potato coated in rich, nutty sauce with Sweet Chilli Rice.

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 1 pack Tilda Sweet Chilli & Lime Basmati or Tilda Coconut Basmati
  • 2 tbsp Peanut Butter or nut butter of your choice
  • 1 garlic clove, peeled and crushed
  • 1.5cm piece ginger, peeled and grated
  • 2 tbsp Gluten free soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tbsp clear honey
  • 1-2 tbsp warm water
  • 150g Sweet Potato, thinly sliced lengthways into ribbons
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 spring onions sliced
  • Handful toasted nuts of your choice, cashews or peanuts both work well

How to make Sweet Potato Satay

  1. Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, 1tsp sesame oil, 1 tbsp vegetable oil honey and warm water to a smooth paste

  2. Lightly stir fry the sweet potato slices in the remaining oils until they begin to soften

  3. Add the satay sauce to coat the sweet potato and gently heat for a further 1-2 minutes

  4. Cook rice as per the instructions on the pack

  5. Serve on a bed of the cooked rice topped with the spring onions and toasted nuts