Sweet potato salad
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8 Ingredients
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50 min total
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Serves Serves 6
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Easy
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Turkish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Roasted sweet potato in a sharp sherry vinegar and honey dressing with shallots, spring onions and chives. A warm, vibrant side with real depth.
Roasting sweet potato until the edges catch and caramelise turns a plain salad into something far more interesting. Here the warm chunks get tossed in a sharp sherry vinegar and honey dressing, with shallots, spring onions and chives cutting through the sweetness. Eat it warm straight from the oven, or let it settle to room temperature.
Jump to recipe
Prep 15 min
Cook 35 min
Total 50 min
Easy
Scale:
- 1200g Sweet Potatoes
- 1 tablespoon Olive Oil
- 2 Shallots
- 4 sliced Spring Onions
- Bunch Chives
- 5 tablespoons Sherry Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey
Nutrition (per serving)
265
kcal
4g
Protein
48g
Carbs
7g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, then spread them out on a baking sheet lined with parchment. Roast for 30 to 35 minutes until tender and golden, then leave to cool at room temperature.
- Once they are just about cool, whisk together all the dressing ingredients with a little more seasoning. Fold the dressing through the potato chunks using your hands so they keep their shape.
Tips from the ZestyPlate Kitchen
- Roast the sweet potato until it is properly golden at the edges; that caramelisation carries most of the flavour.
- Pour the dressing over while the potato is still a little warm so it drinks it in.
- Use your hands to fold everything together gently, otherwise the soft chunks turn to mush.
- Taste and adjust the honey and vinegar at the end, as sweet potatoes vary in sweetness.
Frequently Asked Questions
Both are good. Fresh from the oven it has lovely warmth, but at room temperature it travels well for a barbecue or picnic.
Roast the sweet potato earlier in the day and dress it shortly before serving. It will sit happily in the fridge for a day.
It sits well next to grilled meat, fish or a veggie burger, and earns its place on any spread of salads.
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