Roasted sweet potato salad
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Serves 8
Easy
Crispy sweet potatoes coated in a herb and mayonnaise dressing, finished with red onions makes this the perfect side dish for BBQs and picnics.
A great alternative to the traditional potato salad, this salad can be easily whipped up for a weeknight but is also delicious enough for gatherings and special occasions.
What you'll need...
- 1.3kg sweet potatoes, peeled and cut into bite sized chunks
- ½ red onion, finely chopped
- 3 tbsp olive oil
- ½ tbsp dried basil
- ½ tbsp dried oregano
- 1 tbsp dried thyme
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tbsp English mustard
- 200ml vegan mayonnaise
- Salt and pepper, to taste
Method
Preheat the oven to 200C / 180C / Gas 4. Add the sweet potato pieces to a large mixing bowl and add the oil. Mix and toss to fully coat the sweet potatoes, then spread the pieces out on a baking sheet in one even layer.
Combine the basil, oregano, thyme, garlic powder, onion powder and salt together in a bowl. Sprinkle the dried spice mixture over the sweet potatoes until they’re evenly coated. The sweet potatoes should be well-coated but it’s okay if there’s leftover spice mixture.
Place the baking sheet with sweet potatoes in the oven and roast for 25 mins. Flip the potatoes over and roast for a further 10 mins or until they’re golden brown and starting to crisp – avoid making them too crispy.
Remove the potatoes from the oven and transfer to a large plate and set aside, allowing them to cool for 4-5 mins, or until they’ve cooled but are slightly still warm.
Add the mayonnaise, English mustard and chopped red onion to a bowl and stir until it’s well mixed. Once potatoes have cooled slightly, add them to a large serving bowl and start folding in the mayo mix until all the potatoes are fully coated. Season with a twist of black pepper and serve immediately.