Sweet potato salad
By Sarah Cook
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions
- Prep:15 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 252
- fat 6.2g
- saturates 1g
- carbs 45.7g
- sugars 17g
- fibre 6.7g
- protein 2.7g
- salt 0.2g
Ingredients
- 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
Tip
Finishing touchesScatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.
Method
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.