- Roasted Sweet Potato Salad.jpg (44.31 KiB) Viewed 258 times
Takes: 50 minutes
Serves: 4 - 6
No nutritional information available.
Ingredients
- 1.2kg sweet potato , roughly chopped into 5cm pieces
- 1 corn cob
- 2 tbsp olive oil
- 65g natural yogurt
- 60g mayonnaise
- 2 tsp smoked chipotle or Fajita seasoning
- 1 red pepper, deseeded and finely diced chopped
- 2 spring onions, sliced
Method
1. Preheat the oven to 200°C/Fan 180°C Fan/Gas Mark 6. Put the sweet potato and corn cob in a large baking dish. Drizzle over the olive oil and toss. Bake for 40 minutes, turning halfway through, or until the potato is roasted and golden and the corn is tender.
2. Meanwhile, combine the yogurt, mayonnaise and seasoning together in a bowl.
3. Transfer the sweet potato to a serving plate. Use a sharp knife to cut down the length of the corn cob to remove the kernels. Scatter the corn, pepper and spring onion over the top of the sweet potato, and drizzle over the yogurt dressing. Serve garnished with fresh oregano, if liked.
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