Baked Sweet Potato with California Walnut Salsa and Tandoori



For the Walnut Salsa
1 1/2 cups vine-riped tomatoes (quartered)
2 tbsp olive oil
2 cups garden parsley
1 1/2 cups California walnuts
1 fresh chili pepper
1 tbsp lime zest
1 tsp salt
For the Tandoori
1 cup vegetarian yoghurt
1/2 cup tandoori paste
1 tsp salt
1 tbsp lemon zest
For the Baked Sweet Potato
8 cups sweet potatoes
For the Sweet Potato Crudité
2 cups sweet potatoes (peeled)
1 tsp salt
1 tbsp lime zest
2 tbsp olive oil


Indian tandoori paste and aromatic walnut salsa accompany the oven sweet potatoes.

Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2021.


Walnut Salsa

Separate tomato flesh from skin and seeds. Cut tomato Concassée and braise in hot pan with little olive oil and no coloration. Finely chop and add garden parsley. Chop walnuts medium-fine, mix with parsley and Concassée. Grate lime zest, chop chili as desired and add both to walnut salsa. Season with salt.  


Mix yoghurt with tandoori paste. Grate and add lemon zest. Season with salt.

Baked Sweet Potato

Place sweet potatoes onto a tray lined with parchment paper and bake in preheated oven at 160 °C for approx. 45 minutes.

Sweet Potato Crudité

Thinly grate raw sweet potatoes lengthwise on a grater. Grate lime zest and mix with potatoes. Season with salt.


Cut and carefully break open baked sweet potatoes. Place potatoes with the open side up onto plates. Add tandoori with a spoon to the opened potato and garnish with salsa. Serve remaining salsa in a bowl with a little extra lime zest. Twist sweet potato crudité by hand into little nests and arrange on plate.