TurkishMain course
Sweet potato salad
This sweet potato salad brings together tender roasted sweet potatoes with a bright, tangy dressing. The potatoes get roasted until they're soft and slightly caramelized, then cooled before being tossed with a mix of fresh herbs, shallots, and a sherry vinaigrette. The dressing gets a touch of sweetness from honey, balancing the vinegar. Just be sure to toss everything gently to keep the potato chunks intact.
22 minServes 4
Method
2 steps · 22 min total
- 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. - 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.
