8 to 10
Easy
15 minutes
40 minutes1. Preheat the oven to 190°C. Lightly coat the sweet potato rounds with olive oil, sprinkle with salt and pepper and place on a baking tray. Roast until soft to the touch, 30–45 minutes. Turn them over halfway through if you can remember or care enough.
2. Toast the pecans in the oven on a separate baking tray, taking care not to burn them. Chop them up.
3. Once the sweet potatoes are done, place them on a large platter, add the salad onions, parsley, coriander, chilli, pecans and cranberries and pour over the dressing. Serve warm.
