Tuesday, February 19, 2013

Sweet Potato Salad

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

Serves 4-6 as a side dish.


  • 1 large peeled sweet potato 
  • 1 1/2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 large red onion, peeled and cut into about 10 wedges
  • 4 or 5 medium garlic cloves, unpeeled
  • about a handful of topped and tailed green beans
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp mild sweet chili sauce (I used Vietnam Rice Paper Sauce:월남쌈소스)


  1. Preheat oven to 400 degrees F.
  2. Cut sweet potato into 1/3 inch slices. Cut slices into bite-sized pieces.
  3. 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. © e
  4. 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.
  5. 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 1.5 inch lengths.
  6. 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.
  7. 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. 
adapted from © www.exclusivelyfood.com.au

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