I would just like to say that, as of today, ya’ll have some serious sweet potato goals ahead of you. The goal being: You need to make this salad this week. Add it to the To Do List – you wont be sorry I swear. I would put it in the top quarter of the list too, not to be bossy or anything…just to be helpful to you and your tastebud centre.
It is SO moreish you can eat it for breakfast, lunch and supper. I am actually eating it right now as I type with one finger.
Just imagine the flavour profile for a second……roasted sweet potato with a homemade, sour cream, avo, lime and coriander dressing. Yes? YES!! The contrast of the sweet and sour is what keeps you going back for another mouthful.
And another mouthful. And another. And…
If you are not a coriander lover (????!!!) , then you can swop it out with spring onions, they go equally well with each other.
And you know what. It is a pretty salad too. I know looks shouldn’t matter but if we consider the facts before, it just is purrrdy. And it might mean the difference between converting a non-sweet-potato eater into a sweet-potato-lover. We need more of these people in the world.
So what we do with this salad is…cut up 3 large sweet potatoes into quarters, place them on a roasting tray, drizzle olive oil over them and bake them for 1 hour at 200°C, until they are beautifully browned and soft.
As soon as they are ready, add 100g of salad greenery (I used rocket, watercress, baby spinach) and toss around with the sweet potato still on the warm tray…this helps to coat the leaves with the olive oil and give the salad extra flavour.
And now you can just whip up a homemade dressing. Because you are sassy like that. In a blender, add 1 avocado, the juice of 1 lime, 1 cup coriander, 250ml sour cream, 175ml full cream plain yoghurt, a little salt and pepper, and blend until smooth and creamy.
On a platter, place the sweet potato and greens, drop spoonfuls of the dressing over the salad, and sprinkle chopped salad onions on top (those are the red spring onions – see pic below). You could also use the standard spring onions if the red ones aren’t available.
And enjoy. And if you want some more sweet potato inspirasie…have a look at this other sweet potato salad I did a while ago..(note, my minimalist use of words to introduce the recipe and the teeny tiny photo… *puts hands over eyes and shakes head*)Print
An exquisite blend of delicious flavours – sweet potato with rocket greens and a sour cream, avocado and coriander dressing. The blend of sweet and sour flavours is what keeps you coming back for more…and more – and this recipe is Soooo EASY!
- 3 large sweet potatoes
- 4 tablespoons olive oil
- 100g salad greens (baby spinach, butter lettuce, rocket, watercress etc.)
- 3–4 salad onions (red spring onions)
- 1 ripe avocado
- juice of 1 lime
- 1 cup coriander leaves
- 175ml full cream plain yoghurt
- 250ml sour cream
- salt and pepper, to taste
- Cut up 3 large sweet potatoes into quarters; place them on a baking tray, drizzle with the olive oil and bake for 1 hour at 200Â°C, until they are beautifully browned and soft.
- Whilst the potatoes are cooking, make the dressing. In a blender, add the avocado, lime juice, coriander, sour cream, plain yoghurt, a little salt and pepper, and blend until smooth and creamy.
- Once cooked, take the sweet potatoes out the oven and add the salad greens – toss together to coat the leaves with the olive oil still left on the tray.
- Place the sweet potato and greens on a serving platter, drop spoonfuls of the dressing over the salad and sprinkle chopped salad onions (red spring onions), on top. Note: You can use green spring onions if the red ones arenâ€™t available.