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Warm sweet potato salad

By Phillippa Cheifitz
4
Easy
20 minutes
30 minutes

Ingredients

  • 700 g baby sweet potatoes
  • olive oil, for moistening
  • sea salt and freshly ground black pepper, to taste
  • sliced chorizo, torn (optional)
  • 2 T parsley, finely chopped
    • For the citrus vinaigrette, whisk:

  • 2 T naartjie juice
  • 1 T lemon juice
  • 1 T lime juice
  • 1 T sherry vinegar
  • 1⁄2 t Dijon mustard
  • 1⁄4 t honey
  • 3 T olive oil
  • Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Scrub the potatoes and scrape if necessary. Halve lengthways and place on a baking tray lined with baking paper.

Moisten with olive oil and season to taste. Bake for 30 minutes or until tender. Turn onto a serving platter and spoon over the vinaigrette. Add the chorizo (if using) and a sprinkling of parsley. Serve warm.

Cook's note: The zesty dressing adds a bit of zing to balance the sweetness of the potatoes. I love this salad with chargrilled lamb or classic roast chicken.

Browse more sweet potato recipes here.