As anyone who has ever met me can confirm, I don't like to go a day without eating peanut butter. This warm sweet potato salad from Deliciously Ella makes that so, so easy. I love to add the optional chopped radicchio, for crunch and for a subtle bitterness that balances the dish beautifully. <br /> <br />Printed with permission from Ella Mills (Woodward)'s <a href="https://www.amazon.com/Deliciously-Ella-Plant-Based-Cookbook-cookbook-ebook/dp/B079DTMM2G?tag=food52-20">"Deliciously Ella: The Plant-Based Cookbook"</a>: "I think this is my favorite recipe in the book; I'm completely addicted to it. The sweet potatoes are roasted with ginger, cinnamon and cumin until they're perfectly tender, then they're tossed with sesame seeds, dates, parsley and a smooth peanut butter dressing while still warm. They're heaven! I eat these on their own, because they're just so good, but they are a great side too. At the deli we sometimes serve this with chopped radicchio, which is a delicious addition and adds some more color to the dish."

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