Sweet Potato, Almonds and Sultana Salad

When you fancy something, hot, sweet and a little more satisfying than a ‘salad’, this is the dish to go to.
To be honest it isn’t really a salad at all, but hot cubes of roasted sweet potato, with fresh herbs and a punchy dressing, all tossed together. It’s certainly an ideal dish for the colder months, being supremely nourishing, warm and also filling.
Sweet Potato with Almonds and Sultanas - Tess Ward

 The contrasting sweetness of the sweet potato with the tangy dressing and the fresh herbs makes for a wonderful combination. I could eat it simply out of the bowl, but it makes a great side dish to serve alongside meat, in place of regular roast potatoes too.

Sweet Potato with Almonds and Sultanas Recipe

It is best eaten warm, but can easily be boxed up for handy packed lunches too.

Serves 4

  • 2 large sweet potatoes
  • 2 tbs extra virgin olive oil

  • 35g whole almonds

  • 35g sultanas

  • 4 spring onions

  • 4 tbs roughly chopped parsley

  • 2 tbs roughly chopped coriander

 

 For the Dressing

  • 2 tbs extra virgin olive oil

  • 2-3 tbs white wine vinegar

  • 1 tablespoon honey

  • 1 tbs freshly squeezed orange juice

  • 1 heaped tsp fresh grated ginger

  • 1/2 tsp  cinnamon

  • sea salt and freshly ground black pepper

Sweet Potato with Almonds and Sultanas - Tess Ward

Method

Pre-heat the oven to 180 degrees celsius/ Gas Mark 4

Chop the sweet potatoes into small 2cm cubes. Add them the a baking tray and cover with 2 tbs of olive oil. Sprinkle with a generous pinch of salt and pepper and mix well with your hands. Put the sweet potato in the oven to cook for 30 minutes, tossing them about, in the tray, halfway through. Chop the almonds roughly in half. Add add them to a small baking tray. 5 minutes before the sweet potatoes are cooked, add the almonds to the oven to toast. Make sure not to burn them.

Use a small cup or bowl to whisk together all the dressing ingredients, season with Salt and Pepper. Taste the dressing and make any alterations. Chop the spring onions and add to a bowl with the parsley and coriander. Add the hot, cooked, sweet potato to the bowl, along with the almonds and the sultanas. Dress the Salad and toss it through before serving either hot or cold.

Sweet Potato with Almonds and Sultanas

2 Comments

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>