Sweet Potato Salad Recipe

Soft, roasted sweet potato, tender green beans and caramelised onion are coated with a sweet chilli, balsamic vinegar and garlic dressing.

Serves 4-6 as a side dish.

500g peeled sweet potato (about one large sweet potato)
30ml (1 1/2 tablespoons) oil
Salt and pepper
1 large (about 190g) red onion, peeled and cut into about 10 wedges
4 medium garlic cloves, unpeeled
80g (about a handful) of topped and tailed green beans
20ml (1 tablespoon) balsamic vinegar
40ml (2 tablespoons) mild sweet chilli sauce

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Cut sweet potato into 3/4 centimetre slices. Cut slices into bite-sized pieces.

Place sweet potato slices in a single layer on a large baking tray. Drizzle with 1 tablespoon of the oil and toss to coat potato with oil. Season with salt and pepper. Bake for 15 minutes. © exclusivelyfood.com.au

Add onion and garlic to the tray with the sweet potato. Add remaining 1/2 tablespoon of oil and toss everything together. Return tray to oven and cook for a further 20-30 minutes, or until vegetables are tender and onion has lightly caramelised. Turn vegetables once during cooking.

Half fill a medium saucepan with water and bring to the boil. Add beans to saucepan and boil for about 3 minutes, until beans are tender but still a bit crisp. Remove from heat and drain. Place beans in a bowl of cold water for 10 seconds to stop the cooking process. Drain and cut into 4 centimetre lengths.

Squeeze roasted garlic from its skin and place in a small bowl. Mash garlic using a fork. Add balsamic vinegar and chilli sauce to garlic and stir to combine.

Toss dressing, beans, sweet potato and onion together in a large bowl. Serve salad hot or cold. Store any leftover salad in an airtight container in the refrigerator. © www.exclusivelyfood.com.au