Ingredients

Method

• 2 kg sweet potatoes, scrubbed and cut into 2 cm-thick rounds
• 1/2 cup olive oil
• sea salt and freshly ground black pepper, to taste
• 200 g raw pecan nuts
• 150 g red and white salad onions
• 60 g Italian parsley, roughly chopped
• 30 g coriander, roughly chopped
• 1 t dried chilli flakes
• 70 g dried cranberries
For the dressing, whisk:
• 1/2 cup olive oil
• 6 T maple syrup
• 2 1/2 T sherry vinegar
• 2 1/2 T fresh lemon juice
• 6 T freshly squeezed clementine, naartjie or orange juice
• 5 t fresh ginger, finely grated
• 2 t ground cinnamon

Method

Ingredients

1. 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.

Find more potato inspiration here.