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Best-ever roasted sweet potato salad

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Recipe may contain gluten, milk, soy, sesame and egg.

Loaded with sweet potato, corn and capsicum, and covered in a creamy chipotle dressing, this easy vegetarian salad will be a hit with everyone.

10 Ingredients


  • 65g (1/4 cup) crème fraîche

  • 60g (1/4 cup) whole egg mayonnaise

  • 1 tbsp fresh lime juice

  • 2 tsp smoked chipotle seasoning

  • 2 tbsp extra virgin olive oil

  • 1.2kg sweet potato, coarsely chopped into 5cm pieces

  • 1 corncob

  • 1 red capsicum, deseeded, chopped

  • 2 green shallots, sliced

  • Fresh oregano leaves, to serve

3 Method Steps


  • Step 1

    Combine the crème fraîche

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    (65g (1/4 cup) crème fraîche), mayonnaise (60g (1/4 cup) whole egg mayonnaise), lime juice (1 tbsp fresh lime juice) and seasoning (2 tsp smoked chipotle seasoning) in a jug. Cover and set aside to allow the flavours to develop.


  • Step 2

    Preheat oven to 200C/180C fan forced. Place the oil (2 tbsp extra virgin olive oil) in a large baking dish and preheat for 5 minutes. Add the sweet potato (1.2kg sweet potato, coarsely chopped into 5cm pieces) and corncob (1 corncob). Bake, turning halfway through cooking, for 40 minutes or until the sweet potato is crisp and corn is tender.

  • Step 3

    Transfer the sweet potato to a serving platter. Use a sharp knife to cut down the length of the cob close to the core to remove the kernels. Scatter corn on top of the sweet potato with the capsicum (1 red capsicum, deseeded, chopped) and shallot (2 green shallots, sliced). Drizzle over the chipotle dressing and sprinkle with oregano (Fresh oregano leaves, to serve) to serve.
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Image by Vanessa Levis

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