Apr 2, 2017

Sassy Sweet Potato Salad

This is a lovely side dish (or main vegetarian dish - just add some chickpeas). Its a go to anytime of year and it made our Dad a fan of sweet potatoes. It's also great a couple of days later.

Hope you enjoy this Sassy Sweet Potato Salad.

Difficulty Meter : Medium

Prep Time: 50+ mins Cook Time: about 45 mins to bake potatoes and 5 mins to sauté sage.

*Chefs Tip: While potatoes are cooking you can prep the aioli.

Ingredients:

7 medium/large sweet potatoes (Baked)

1 1/2 teaspoons curry powder

1/8 teaspoon of paprika

1/2 cup fetta cheese

1/2 cup chopped cilantro (parsley can be a substitute)

Aioli:

2 egg yolks

8 pressed garlic cloves

juice of a half of a lemon

1 1/2 teaspoons salt (or to taste)

1/2 teaspoons fresh cracked pepper (or to taste)

1/2 cup extra virgin olive oil

1/2 cup mayonnaise

Serves: 6-10

Wash sweet potatoes, poke holes with a fork in potatoes to avoid a blow up in your oven. Bake at 375 degrees for about 40 minutes or until soft.

Prep aioli and other ingredients while potatoes are in the oven.

Aioli may seem intimidating at first but once you make it you'll find it's really quite simple to make.

For Aioli:

Separate egg yolks and slowly add them to the olive oil. Whisk well and add lemon juice, pressed garlic, salt and pepper. Combine this mixture with the mayonnaise and reserve.

When sweet potatoes have cooled to the touch, chop into larger bite size chunks. Before adding aioli and other ingredients.

*Chefs Tip: Let potatoes cool to room temperature.