Sweet potato salad
The tender flesh of roasted sweet potato pairs beautifully with the herbs and spices in this flavoursome sweet potato salad recipe.
Unrelated to the regular white potato, sweet potatoes have plenty of fibre and minerals and count towards your five-a-day.
Each serving provides 604 kcal, 10.4g protein, 86g carbohydrate (of which 45g sugars), 21.4g fat (of which 3.4g saturates), 13.1g fibre and0.46g salt.
Ingredients
- 600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp rapeseed or olive oil
- 2 limes, juice and zest
- 2–4 tsp finely chopped green chilli
- 2 spring onions, washed, trimmed and finely sliced
- 20²µ/¾´Ç³ú fresh coriander, stalks and leaves, washed, dried and finely chopped
- 30g/1oz rocket
- 20²µ/¾´Ç³ú pumpkin seeds
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6 and line a small roasting tin with baking paper.
Pile the sweet potato into a roasting tin so the pieces are tightly packed together, then season with salt and pepper. Stir in the cumin, coriander and oil, ensuring the potatoes pieces are well coated.
Roast in the oven for 30–40 minutes or until tender, stirring after 20 minutes.
Remove from the oven and leave to cool, then carefully scrape the sweet potatoes and any oil and spices into a large mixing bowl.
Stir in the lime juice and zest, 2 teaspoons of the green chilli, spring onions, coriander, rocket and pumpkin seeds. Check the seasoning, adding more chilli if you like it spicier, then pile onto a platter and serve.
Recipe Tips
For a faster sweet potato salad, the sweet potato can also be cooked in an air fryer at 160C for 20–30 minutes.
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