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Warm sweet potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 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.