Best-Ever Roasted Sweet Potato Salad
Recipe: #36184
December 27, 2020
Categories: Salads, Vegetable Salad, Corn, Peppers, Sweet Potato/Yam, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (120.9 g)
- Calories 106.2
- Total Fat - 6.8 g
- Saturated Fat - 1 g
- Cholesterol - 2.6 mg
- Sodium - 93.4 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 1.2 g
- Sugars - 3.8 g
- Protein - 1.6 g
- Calcium - 20 mg
- Iron - 0.8 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the crème fraîche, mayonnaise, lime juice and seasoning in a jug and cover and set aside to allow the flavours to develop.
Step 2
Preheat oven to 200C/180C fan forced.
Step 3
Place the oil in a large baking dish and preheat for 5 minutes and then add the sweet potato and corncob and bake, turning halfway through cooking, for 40 minutes or until the sweet potato is crisp and corn is tender.
Step 4
Transfer the sweet potato to a serving platter and use a sharp knife to cut down the length of the cob close to the core to remove the kernels and scatter corn on top of the sweet potato with the capsicum and shallot and drizzle over the chipotle dressing and sprinkle with oregano to serve.
Tips
No special items needed.
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