Spiced Peanut Sweet Potatoes & Edamame Dip | Vegan | Deliciously Ella

Saying goodbye for a few months with one of my favourite recipes - our Spiced Peanut Sweet Potatoes with a Creamy Artichoke & Edamame Dip. I'll miss you all but you'll find loads of recipes, just like this one, in The Plant-Based Cookbook and new ones added to our app every week...
Cookbook: amzn.to/2WPGDej
For the Spiced Peanut Sweet Potatoes:
2 large sweet potatoes
2 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin handful of parsley, chopped
1 heaped tablespoon black sesame seeds (normal sesame seeds also work - you’ll just need to toast them)
salt and pepper
For the Dressing
2 tablespoons date syrup or maple syrup
2 tablespoons sesame oil
2 tablespoons of creamy, smooth peanut butter
Juice of 1⁄2 lemon
For the Creamy Artichoke & Edamame Dip
150g frozen edamame beans
160g artichokes from a jar (drained weight)
1 × 400g tin of butter beans, plus the water from the tin
1 tablespoon smooth almond butter
1 teaspoon lemon juice
1 garlic clove
2 tablespoons tahini
salt and pepper