Sweet potato salad

Name: Sweet potato salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 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

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Serves 6 259 kcal per serving Prep 20 min Cook 35 min

Ingredients

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

Instructions

Heat the oven to 200C / 180C fan. Peel and cut the sweet potatoes into large chunks, place them in a bowl, add the olive oil, season well, and toss to coat.
Spread the sweet potatoes in a single layer on a baking parchment-lined tray and roast for 30–35 minutes until tender and golden. Remove from the oven and leave to cool at room temperature.
While the potatoes are still slightly warm, whisk together the sherry vinegar, extra virgin olive oil, honey, and seasoning to make the dressing.
Transfer the sweet potatoes to a serving bowl. Add the chopped shallots, spring onions, and chives. Pour over the dressing and gently toss by hand to avoid breaking up the potatoes.
Serve immediately or lightly chilled.

Tips

Roast the sweet potato cubes instead of boiling them to get caramelized edges and a better, firmer texture.
Toss the potatoes with the dressing while they are still warm so they absorb more of the flavor.
Add something crunchy like pumpkin seeds or diced celery to balance the soft texture of the sweet potatoes.

Variations

Southwest Style: Add black beans, corn, lime juice, and a pinch of cumin and chili powder.
Creamy Version: Use a dressing of Greek yogurt, honey, and dijon mustard instead of an oil-based vinaigrette.