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Sweet Potato Salad   Veg  CD   PIC  45mins plus cooling



Serves  4     Cold  Vegetarian  Vegan  Vegetables  Picnics  Gluten Wheat Dairy Free  Eggless



675g/1 lb Sweet Potatoes, peeled and quartered

2 tbsp Olive Oil

Salt and Pepper

4 Spring Onions, thinly sliced

 Red Onion, finely chopped

2 tbsp Cider Vinegar




1. Preheat the oven to 200C, 400F, Gas Mark 6.


2. Place the sweet potatoes in a shallow ovenproof dish and sprinkle with 1 tablespoon of the olive oil; toss to coat. Season with salt and pepper, cover with aluminium foil and bake for 20 minutes.


3. Uncover, turn the potatoes and bake, uncovered for a further 15 minutes until lightly browned. Remove from the oven and cool.


4. Cut the sweet potato into cubes about 2.5cm/1 inch square and place in a serving bowl. Sprinkle with the spring onions and red onions.


5. In another small bowl, whisk together the vinegar and remaining 1 tablespoon oil. Pour over the  potatoes and onions and toss to coat. Serve at room temperature.


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Main equipment required to make this Recipe

Shallow ovenproof dish

Aluminium foil

Mixing bowl


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