Roasted sweet potato salad.

PREP TIME 15 minutes/COOKING TIME 35 minutes
I have many variations on this salad but this is the simplest of all, I’m not sure why more people don’t cook it as its been a house special for us for years and always goes from the buffet table and gets great reviews from the crew.

Sweet potatoes can be a real pain to peel and chop. My advice is use a standard peeler for the most and then a small paring knife for the bits the peeler cant get to. When cutting it up use a good size knife but make sure the blade is nice and thin as a thick healed knife will shatter it and have you pulling your hair out.

sweet pot


3 large sweet potatoes
A mixture of leaves – baby spinach, lambs lettuce etc are good, rather than stronger leaves
Vegetable oil

Mustard vinaigrette
2 heaped dessert spoons of Dijon mustard
2 dessert spoons of red wine vinegar
8 desserts spoons of mild olive oil/grapeseed oil – not extra virgin.
1 teaspoon of honey
Salt and pepper



  1. Firstly, peel and cut the sweet potato into 3cm cubes and fry gently in a non stick frying pan until golden brown, at least 3 quarters of the way around. Place onto a baking tray and roast at 180 degrees C until soft, about 20-30 mins. Allow to cool.
  2. For the dressing, put all the ingredients into a small jar and shake up vigorously. If you don’t have a spare jar then you can whisk in a bowl or give a quick blitz with a stick blender to help the emulsification process along.
  3. Once the sweet potato is cool, and it doesn’t have to be fridge cold, I prefer it room temperature, toss it with your dressing, mixed leaves and serve.