Georgina Hayden’s quick and easy recipe for roast sweet potato, peanut and chilli salad | Quick and easy

Georgina Hayden’s quick and easy recipe for roast sweet potato, peanut and chilli salad | Quick and easy

A warm salad traybake that’s perfect picnic fare – and your new favourite way to serve sweet potatoes

It’s almost disrespectful to call this a salad, because it is so many things: a salad, a side dish, even a main course. When sweet potato is cooked this way – sliced into chunky discs before roasting, with peanuts and a little brown sugar added in the later stages – it packs a punch; and with a spicy, sweet, creamy dressing, it ticks all the boxes for me. It keeps well, and can be made ahead and dressed at the very last minute, so is ideal picnic material.

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