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Roast Sweet Potato Salad

3 large sweet potatoes, peeled and cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon ground ginger
3 tablespoons balsamic vinegar
2-1/2 tablespoons mango chutney
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium garlic clove, minced (about 1 teaspoon)
2 tablespoons olive oil
1/2 cup dried cranberries
1 cup chopped scallions, white and green parts
1/2 cup sliced almonds, toasted

Preheat oven to 425°F. Line a baking sheet with aluminum foil. Toss sweet potatoes with olive oil, salt, cumin, and ginger directly on baking sheet. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.

Meanwhile, combine vinegar, chutney, mustard, honey, garlic, and olive oil in a medium bowl and whisk to combine.

Let potatoes cool slightly, then toss them with the cranberries, scallions and chutney dressing. Transfer to serving platter and scatter almonds over top. Serve warm or room temperature.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.