Jump to content
Home > Recipes > Sweet Potato Satay

Sweet Potato Satay

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

  • 31 - 60 Minutes
  • Medium
  • Serves 2




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


  1. Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, 1tsp of sesame oil, 1 tbsp of 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