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Loaded sweet potato with rayu

The Hopsack deli
  • Loaded sweet potato with rayu

Peanut Rayu by White Mausu is one of our most popular products. At the counter we often share ideas on how to use this delicious condiment. I asked Sam in the kitchen what he would do - this was his suggestion.  Bart, our warehouse manager can testify that it is indeed a scrumptious snack! 

  • Serves 4
  • Prep Time 1 hour  (plus 15 mins to arrange)
  • Vegan, gluten-free, dairy-free


  • 2 medium-large sweet potatoes


  • 200g shiitake mushrooms
  • 2 medium bell peppers
  • 2 red onions
  • 4-7 vine tomatoes
  • 1tbs coconut oil
  • Salt & pepper

For garnish

  • 4 tbs of Peanut Rayu
  • Handful of chopped parsley
  • 2 thinly sliced scallions (or anything you fancy!)


  1. Heat oven to 180c
  2. Pierce skin of sweet potatoes, oil up and roast for 40-60 mins (time varies depending on size)
  3. Chop all the topping ingredients in to small dice
  4. Place on a parchment or foil lined baking tray
  5. Mix/rub in coconut oil, season
  6. Roast for 20-25 mins - placing in the oven that long before the sweet potatoes are done
  7. Remove potatoes from oven and allow cool for 5 mins while the topping ingredients finish off
  8. Slice in half and load each half with a heavy tbls of Peanut Rayu, stab with fork and mash to a mushy union.
  9. Season to taste.
  10. Remove toppings from oven.
  11. Decorate top of potato with toppings, spring onion and a scattering of parsley.

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