It was spring when I first made this Ottolenghi sweet potato salad recipe yet it comes into its own for autumn.
It was one of my first adventures with the first Ottolenghi cookbook and although it has been sitting in my pending folder for ages I still crave it now. Fabulous served warm or cold, it would be suitable either for parties, dinner or lunchboxes. Eating sweet potatoes with their skins left on was a revelation and I urge you to try this Ottolenghi sweet potato salad recipe if you’ve not done so before. Better still, it saves time!
The time has flown since I went to a barbecue in Brighton earlier this year. In true food blogger style, everyone had brought a dish to the table and this Ottolenghi sweet potato salad recipe was my contribution. I had made this dish a few weeks previously and knowing that there were so many Ottolenghi fans amongst my friends I really couldn’t go wrong.
So are you ready for autumn yet? Do you love it or loathe it?
Sweet Potato Salad with Maple and Pecan
Ingredients
For The Sweet Potatoes
- 850 g sweet potatoes
- 3 tbsp olive oil
- 35 g pecans
- 4 spring onions roughly chopped
- 4 tbsp flat leaf parsley roughly chopped
- 2 tbsp coriander leaves roughly chopped
- 1/4 tsp dried chilli flakes
- 35 g sultanas
- salt and pepper
For The Dressing
- 4 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp sherry vinegar
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 1 tsp grated fresh ginger
- 1/2 tsp ground cinnamon
Instructions
- The original recipe text is available in Ottolenghi The Cookbook.
- Take a look at other Ottolenghi recipes previously featured on this site.
The original recipe text is available in Ottolenghi The Cookbook.
Take a look at other Ottolenghi recipes previously featured on this site.
Hehe it’s the funniest thing. Last night I was just wondering how you were going Sarah and there you popped up on my comments! Lovely new site! 😀 And this looks like such a winner too and really versatile! 😀
Hi Sarah
Your new site is looking amazing – and I adore this recipe. Sometimes I rate food on whether I would want to eat it at all times of day and night, and this one gets ten out of ten x
@su-yin Yes it was months ago, before even FBC but I hope to see you again soon x
@MrP Why thank you…. no tripod that day, just leaning over stuff on the table!
@marisa Ah we are never happy are we – I wish it was spring!
@nisha I emailed you separately but for benefit anyone reading here my suggestion is to try Wilton Food Colouring Gel instead of liquid, you can get it in Lakeland. I’ve never seen coloured candy melts in the UK though somewhere like Squires (mail order) may do them.
@NQN Hello! I have felt terrible not commenting during August but I needed the space to finish my own “decorating”! Feels great to be back and thanks for visiting!
@Charlie Thank you, that is such a compliment.
Oh my goodness this is right up my street….I love sweet potato, must admit I haven’t cooked it with the skin on but I’m always looking for shortcuts, it’s a pain to skin isn’t it. Thanks for sharing, will definitely be trying it out. 🙂
Thanks for the post. As much as I know that maple syrup + sweet potato will taste great, I’ve been put off buying maple syrup since it became insanely expensive in the UK a couple of years ago. I have yet to find a suitable substitute for it, so I’ll be sticking with rich honey for this, I think.
For Nisha asking about Wilton candy melts; you can buy them online from Sugar Shack.