Sweet potato salad

2 steps · 22 min total

1. 01

   Roast the Sweet Potatoes

   Preheat your oven to 200°C (or 180°C fan/gas 6). Toss the sweet potato chunks with 1 tablespoon olive oil and a good pinch of salt and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast for 30–35 minutes, until the potatoes are tender when pierced with a fork and have turned a nice golden color. Let them cool completely at room temperature before moving on.
2. 02

   Dress the Salad

   Once the sweet potatoes are cool, whisk together the 5 tablespoons sherry vinegar, 2 tablespoons extra virgin olive oil, and 2 tablespoons honey with a little more salt and pepper. Pour the dressing over the cooled potato chunks, then gently toss to combine. Using your hands can help you mix without breaking up the tender potatoes.