Sweet Potato Salad

A vibrant and satisfying salad of roasted sweet potato chunks tossed in a tangy sherry vinegar and honey dressing. Perfect as a light lunch or a colourful side dish.

Ingredients

• Sweet Potatoes

  ⚖ 1.2 kg 8 pcs
  kcal/г%DV

  Calories

  103251%

  Protein

  18.837%

  Total Fat

  1.21%

  Carbohydrates

  241.487%
• Extra Virgin Olive Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Honey

  ⚖ 41.4 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  1256%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  34.112%
• Olive Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Shallots

  ⚖ 40 g 2 pcs
  kcal/г%DV

  Calories

  281%

  Protein

  1.02%

  Total Fat

  0.00%

  Carbohydrates

  6.72%
• Spring Onions

  ⚖ 60 g 🧅 4 pcs
  kcal/г%DV

  Calories

  190%

  Protein

  1.12%

  Total Fat

  0.10%

  Carbohydrates

  4.41%
• Sherry vinegar

  ⚖ 73.9 g 💧 73.9 ml 🥄 5 tbsp
  kcal/г%DV

  Calories

  140%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.20%
• Chives

  ⚖ 20 g None
  kcal/г%DV

  Calories

  60%

  Protein

  0.71%

  Total Fat

  0.10%

  Carbohydrates

  0.90%

Instructions

• Heat the oven to 200°C (180°C fan / gas 6). Toss the sweet potato chunks with 15ml of olive oil and season well, then spread them out on a baking parchment-lined baking sheet. Roast for 30–35 minutes until tender and golden, then remove from the oven and leave to cool at room temperature.
• Once the sweet potatoes are just about cool, whisk together the sherry vinegar (75ml), extra virgin olive oil (30ml), and honey (40ml) with a little extra seasoning to make the dressing. Add the shallots, spring onions, and chives, then gently toss everything through the potato chunks using your hands to avoid breaking them up. Serve at room temperature.