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Sweet Potatoes Bravas

String Bean & Hazelnut Salad with Sherry Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

720 /serving

We’re sweet on patatas bravas—sweet potato that is! This nifty spin on the Spanish standard subs out the usual spuds but keeps that distinctively smoky, creamy, tangy sauce the dish is known for. You’ll earn finesse points for baking the sweet potatoes with fresh oregano—the herb counters the latent sugars with a touch of savoury to strike an ideal balance. While they’re in the oven getting bronzed and tender-soft, pull off a side salad with toasted hazelnuts, blanched string beans and lettuce sassed up with sherry vinegar.

We will send you:

  • 450g Sweet potatoes
  • 2 Garlic cloves
  • 1 Head of premium lettuce
  • 300g String beans
  • 1 Bunch of oregano
  • 60ml Mayonnaise
  • 30ml Sherry vinegar
  • 15ml Tomato paste
  • 25g Hazelnuts
  • 8g Southwestern Heat spices (smoked paprika, cumin, garlic, coriander, chili, oregano, black peppercorn, allspice, cloves, cinnamon)

Contains: Eggs, Sulphites, Hazelnuts

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
5 g
Sodium
180 mg
Total Carb
67 g
Sugars
16 g
Protein
12 g
Fibre
15 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Pick the oregano leaves off the stems; finely chop the leaves. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, 18 to 22 min., stirring halfway through and adding the oregano, until browned and tender.
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Mise en place
While the sweet potatoes roast, bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Separate the lettuce leaves, discarding the root end; tear the leaves. Mince the garlic. In a small bowl, make the bravas sauce by combining the mayo, tomato paste, ½ the vinegar and the garlic; season with the remaining spices and S&P.
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Toast the hazelnuts
Heat a medium, dry pan on medium. Toast the hazelnuts, stirring frequently, 2 to 3 min., until browned and fragrant. Transfer to a medium bowl and set aside to cool.
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Blanch the string beans
Add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and run under cold water. Once cool enough, pat dry with paper towel.
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Make the salad
Roughly chop the hazelnuts. In the same bowl, combine the string beans, lettuce, hazelnuts, remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P. Toss well.
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Plate your dish
Divide the sweet potatoes between your plates and drizzle with ½ the bravas sauce. Top with the salad and drizzle the remaining bravas sauce over. Bon appétit!