Roast Sweet Potato Salad
I love hot roasted sweet potatoes, but I love them even more when they are turned into this colourful salad. The sweet potato flesh doesn't stay crisp, rather it becomes softly creamy and its wonderful flavour, vibrant orange colour and simple preparation make it an absolute winner.
6 sweet potatoes, peeled
2 tbsps. vegetable or other mildly flavoured oil
3 tbsps. Greek yoghurt, low fat
1 tbsp. chopped parsley (+ a little for garnish)
Flakey sea salt and pepper
Roasted pumpkin and seame seeds
Cut the sweet potatoes into big-ish pieces and roll in the vegetable oil so that the potato becomes thoroughly coated in the oil
Sit the sweet potato on baking parchment (it is inclined to stick) in a roasting pan, season with the flakey sea salt and roast for about 50 minutes or until browning well at the edges and soft inside. Allow to cool.
Put the yoghurt into a bowl, stir in most of the chopped parsley, reserving a little for garnish and season with salt and pepper. You want the consistency of the yoghurt to be suitable for drizzling, so add a drop of milk or water if it's too thick.
Mound the cooled sweet potato on a serving dish and drizzle with the yoghurt. Sprinkle over the seeds and remaining parsley.
Roasting pumpkin and sesame seeds improves their flavour and makes them crispy. Just put them on a baking tray and slip into the oven for 8-10 minutes. You will hear the pumpkin seeds begin to pop when they are ready.
I find sweet potatoes very inclined to stick to my roasting pans, but sitting them on baking parchment
eliminates the problem.