Baked sweet potato salad
This warm roast sweet potato salad is a great alternative to traditional side dishes and is also a healthier option than roast potatoes.
Cook's note: tamari is a type of soy sauce that contains little or no wheat. It usually looks darker and has a richer, less salty taste than soy sauce, making it more suitable for drizzling.
Ingredients
- 10 small sweet potatoes, about 200g (7oz) each
- 100 g unsalted peanuts
- 4 limes
- 4 tbsp tamari
- 4 red chillies, finely chopped
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 10 small sweet potatoes, about 200g (7oz) each
- 3.5 oz unsalted peanuts
- 4 limes
- 4 tbsp tamari
- 4 red chillies, finely chopped
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 10 small sweet potatoes, about 200g (7oz) each
- 3.5 oz unsalted peanuts
- 4 limes
- 4 tbsp tamari
- 4 red chillies, finely chopped
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
Details
- Cuisine: Salad
- Recipe Type: Sweet potato
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30–40 minutes, until soft throughout.
- Meanwhile, tip the peanuts onto a baking tray, roast for 5–7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.
- Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and half the chilli and mix well.
- Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
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