Sweet potato salad

Name: Sweet potato salad
Yield: 4 servings
Cuisine: Turkish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients come from PikaFresh, portioned for your table.

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Sweet Potatoes1200 g
Olive Oil1 tbsp
Shallots2
Spring Onions4
Chives
Sherry vinegar5 tbsp
Extra Virgin Olive Oil2 tbsp
Honey2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	444 kcal
Protein	5.8 g
Fat	11.4 g
of which saturates	1.5 g
Carbohydrate	74.7 g
of which sugars	22.7 g
Fibre	12.9 g
Salt	0.2 g

Worked out from the 96% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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.
2
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.