Sweet Potato Salad
"This recipe comes from Stefano de Pieri - great Italian chef. However this is very Asian fusion inspired but is fantastic. I have successfully made it with a mixture of butternut pumpkin and sweet potato."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
side dish
vegetables
meatless
vegetarian
yams
uncategorized
vegan
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons balsamic vinegar
- 3 large sweet potatoes
- 1/3 cup olive oil ( or less)
- 20 garlic cloves peeled
- 1 red onions minced
- 1 red chilies minced
- 1/2 cup chopped herbs
- 2 cups roasted peanuts
- Carbohydrate 226.3486 g
- Cholesterol 0 mg
- Fat 241.4328 g
- Fiber 52.453999863863 g
- Protein 119.5933 g
- Saturated Fat 33.508331456 g
- Serving Size 1 1 recipe (1308g)
- Sodium 3901.509964 mg
- Sugar 173.894600136137 g
- Trans Fat 11.869681256 g
- Calories 3343 calories
Directions Cut sweet potato into chunks, toss in a little olive oil place in large baking dish with garlic cloves. Season to taste with salt and pepper amd bake at 425 degrees for 45 minutes to 1 hours. During last 20 minutes of cooking add onion, chilli and herbs. . Whisk remaining ingredients including the remaining olive oil, and toss through salad. Lastly top with peanuts and serve, extra herbs and black pepper. Fantastic!
