Best-Ever Roasted Sweet Potato Salad
Created by ImPat on December 27, 2020
- Servings: 6
- Prep Time: 15m
- Cook Time: 1h
- Recipe #36184
Ingredients
- 65 grams crème fraîche (1/4 cup)
- 60 grams mayonnaise (whole egg, 1/4 cup)
- 1 tablespoon fresh lime juice
- 2 teaspoons chipotle seasoning (smoked)
- 2 tablespoons olive oil (extra virgin)
- 1.2 kilograms sweet potatoes (coarsely chopped into 5cm pieces)
- 1 corn cob
- 1 red capsicum (deseeded and chopped)
- 2 green shallots, sliced
- Oregano leaves, fresh to serve
How to Make
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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.
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Step 2: Preheat oven to 200C/180C fan forced.
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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.
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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.
Nutritional Facts
- 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