Sweet potato salad

Sweet potato salad

This Sweet Potato Salad features tender, golden roasted sweet potato chunks dressed in a zesty, honeyed sherry vinaigrette. It's a vibrant, flavorful side that's perfect for any season.

Vegetarian

Prep Time

15 min

Cook Time

35 min

Servings

6

Sweet potato salad is a delightful twist on the classic potato salad, boasting the natural sweetness and vibrant orange hue of roasted sweet potatoes. This dish balances the earthy, caramelized flavors of the roasted potatoes with a tangy sherry vinegar dressing, sweetened subtly with honey and enhanced by aromatic shallots, spring onions, and fresh chives. Roasting the sweet potatoes brings out their natural sugars, resulting in a tender, golden, and slightly crispy texture that contrasts beautifully with the bright, sharp notes of the dressing. This salad pairs wonderfully with grilled meats, roasted chicken, or as a hearty addition to a vegetarian spread, making it a versatile dish for picnics, barbecues, or family dinners. Its incorporation of sherry vinegar and fresh herbs gives it a unique depth of flavor, celebrating seasonal produce and simple ingredients. Sweet potato salad is not only delicious but also a nutritious alternative that adds color and warmth to your meal table.

Ingredients

  • 999.99 g Sweet Potatoes
  • 1 tablespoon Olive Oil
  • 2 Shallots
  • 4 sliced Spring Onions
  • Bunch Chives
  • 5 tablespoon Sherry vinegar
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Honey

Instructions

Preheat your oven to 200°C (180°C fan or gas mark 6). Carefully toss the sweet potato chunks in a tablespoon of olive oil, ensuring each piece is lightly coated. Add a pinch of salt and pepper to season. Spread the potatoes out evenly on a baking sheet lined with baking parchment—this helps prevent sticking and makes cleanup easier. Roast them in the oven for 30 to 35 minutes, turning occasionally, until they are tender inside and beautifully golden on the edges. Once roasted, allow them to cool to room temperature to ensure the dressing absorbs perfectly. As the sweet potatoes cool, prepare the dressing by whisking together sherry vinegar, extra virgin olive oil, honey, and a touch more seasoning for balance. Peel and finely slice the shallots, then combine them with the sliced spring onions and freshly chopped chives to add a fresh, tangy crunch. Gently toss the dressing through the cooled sweet potatoes using your hands; this method helps to coat each chunk evenly without breaking them apart, preserving the beautiful texture of the roasted potatoes. Serve this vibrant salad chilled or at room temperature for the best flavor experience.

Quick Info

Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6

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