Ingredients

Method

• 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

Ingredients

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.