1.2kg sweet potatoes, peeled and cut into biggish chunks
1 tbsp olive oil
2 shallots (or half a small red onion), finely chopped
4 spring onions, finely sliced
small bunch chives, snipped into quarters or use mini ones
5 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
2 tbsp honey
Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.
Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.