Sweet potato is one of the most eaten veggies in our household, so I’m often coming up with different ways to cook it.
Making it into this salad gives it a summery twist, perfect for any BBQ table, and because you don’t have to keep it hot, you can prepare it all in advance, giving you more time with your guests. That gets a big thumbs up from me!
3 medium sweet potatoes, cubed
1 small red onion, finely diced
1 red capsicum, finely diced
Juice of 1 lime
1/4 teaspoon each of onion powder, ground coriander, cumin, cayenne pepper, chilli powder
Handful of chopped fresh coriander
Sea salt and black pepper to taste
2 tablespoons coconut oil for roasting
Preheat oven to 200 degrees Celsius.
Peel and cube chop your sweet potato, about 1 1/2 cm cubes.
Toss the potato in the coconut oil and spread in a single layer in a roasting tin. Bake for 30 minutes (you want them to be soft and golden, not mushy).
Once cooked, cool to room temperature.
Chop your onion, capsicum and coriander. Toss these through the cooled potato along with the spices and lime juice and serve.