Sweet Potato Salad

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“This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions. Recipe by Sarah Cook from Good Food Magazine.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 200C/180C fan/400°F
  2. 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.
  3. 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.
  4. Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.

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