Roasted sweet potato salad

Roasted sweet potato salad

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

I’m obsessed with the flavour transformation of a sweet potato when it’s roasted. A little good-quality extra virgin olive oil and seasoning is all they need. The seeds just add a nice bit of bite to this bright, cheery salad. - Linsey

Ingredients

Quantity Ingredient
4 sweet potatoes, peeled, rinsed and cut into thick wedges
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
150g light natural yoghurt
2 tablespoons roughly chopped mint leaves
2 tablespoons roughly chopped flat-leaf parsley leaves
coarsely ground black pepper
3 tablespoons pumpkin seeds
1 tablespoon sunflower seeds

Method

  1. Preheat the oven to 180°c.
  2. Toss the sweet potato wedges with the extra virgin olive oil in a deep roasting tin and sprinkle with the sea salt. Roast in the oven for 30 minutes, tossing them halfway through the cooking time to ensure they cook evenly.
  3. Meanwhile, combine the yoghurt, herbs and seasoning in a bowl.
  4. Remove the sweet potato wedges from the oven and set aside to cool.
  5. To serve, arrange the sweet potato wedges on four plates, drizzle with the herbed yoghurt and sprinkle with a mixture of seeds.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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