A vegetarian dish from the Turkish kitchen.
Ingredients
- 1200g Sweet Potatoes
- 1 tablespoon Olive Oil
- 2 Shallots
- 4 sliced Spring Onions
- Bunch Chives
- 5 tablespoons Sherry vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Honey
Method
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
- When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.
Source
This recipe is adapted from TheMealDB (id 53275), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=RkiKSO0IuVQ.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/sweet-potato-salad.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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