Sweet Potato Salad
a big tray/plate of epic-ness (if thats a word!)
Servings 4 people
Calories 735kcal
Equipment
- baking tray
- Chef Knives
- Chopping board
- Measuring utensils
- mixing bowl x 2
- frying pan
- saucepan
Ingredients
- 1 kg sweet potatoes
- 4 tbsp olive oil
- salt
Horseradish Sour cream
- 100 g sourcream
- 30 g horseradish cream
Crispy Sage
- 12 sage leaves
- 4 tbsp olive oil *see tips*
Other
- 4 eggs
- 150-200 g pancetta cut into ½ cm rashers
- 2 tbsp capers
Instructions
Sweet Potatoes
- Wash the potatoes and cut them into wedges.
- Drizzle them with oil and season them with salt
- Roast for 25-30mins @ 200c in a lined baking tray
Soft Boiled Eggs
- Fill a saucepan with water, 1 tbsp of salt and a wedge of lemon *see tips*
- Fill a bowl with water and plenty ice so that it’s ice cold
- Once the water is boiling place the eggs gently into the saucepan and boil for 6 ½ minutes
- Remove eggs from water and place into the ice cold water
- Peel by cracking the shells gently all over and removing shell while eggs are in the water
- Set aside until ready to use
Horseradish Sourcream
- Mix ingredients together and set aside
Crispy Sage
- Place enough oil to fill the base of a frying pan
- Once oil is shimmering place the sage into the oil and cook for approx. 30 seconds, remove and place on a plate lined with kitchen paper and sprinkle with salt
- Try NOT to just eat them before serving 😉
Panchetta
- Slice the pancetta into lardons *see tips*
- Fry on high heat in a frying pan (no oil required) for 2-3 minutes until crisp
- Remove and drain on kitchen paper
Serving
- Once the sweet potatoes are cooked, place them on your desired serving plate/tray
- Drizzle all over with horseradish sourcream
- Cut eggs in ½’s or ¼’s and place around the sweet potatoes
- Sprinkle the pancetta & capers around the plate and sprinkle with crispy sage
- Open a Dandelion Lion’s Tooth and enjoy!
Notes
Tips/Tricks
- adding salt & lemon (you can squeeze the juice into the water) will guarantee you 99/100 eggs you make will de-shell easily
- eggs, sourcream & sage can all be made in advance – store the eggs & sour cream in the fridge and the sage in an airtight container in a dry place
- you want pancetta “lardons” so have your deli slice it ½ cm thick like thick-cut bacon and then cut them into little matchsticks
- when making the crispy sage keep an eye on it as they will burn quickly
- when roasting the sweet potatoes you can do them in wedges or cut them into smaller cubes – whatever suits. Just adjust the cooking times as appropriate
Nutrition
Calories: 735kcal | Carbohydrates: 53g | Protein: 15g | Fat: 52g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 611mg | Potassium: 1034mg | Fiber: 8g | Sugar: 12g | Vitamin A: 35880IU | Vitamin C: 8mg | Calcium: 136mg | Iron: 3mg