The sun is going to be shining this weekend and we are celebrating that by turning up the heat (get it?) on the BBQ themed recipes, starting with this not so typical Roasted Sweet Potato Salad.
I love potato salad. I mean, what’s not to love – it’s potatoes! Not just potatoes, but potatoes mixed with all kinds of other delicious ingredients. What I don’t like is that it is usually weighed down with mayo and you can’t taste anything else. So, I have skipped the mayo in this and gone for more of a vinaigrette.
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We love BBQs, but we don’t have the best track record with them. I stay well away from the BBQ itself, as I have a fear of fire (although, shouldn’t everyone?) and Dave isn’t very good at BBQing. That isn’t me being mean, that comes from him and he freely admits it. He always struggles with getting it lit, and it doesn’t help that our garden seems to be a wind tunnel. So, our aim this year is to get really good at BBQing, so you will be seeing lots more BBQ recipes on the blog.
Because of our lacking skills in actually cooking things on the BBQ, we focus on the side dishes, as at least we will have those if the BBQ fails to light or everything gets burnt. I am the queen of side dishes and there are so many to make that we try to not ever have the same one twice – apart from a few staples. This roasted sweet potato salad is one of those staples.
I’m not all anti white potatoes, I think they are delicious and nutritious, but they are not the prettiest to look at. When you are serving up something to friends and family at a BBQ, you want something as bright and visually pleasing as possible and this is just that. Not just the brightly coloured potatoes, but the chunks of vegetables and the Pepppadew Piquante Peppers.
It’s been a couple of weeks since I have shown any love to these little bursts of flavour on my blog, but I think you will agree that this recipe more than makes up for it. Sure, there is bell pepper in this potato salad, but they just don’t give the same kick that the piquante peppers do. Although there are almost endless things that you can do with them, we add them to pretty much all our salads as not only do they add a kick of heat (you can use the mild instead of spicy if you don’t like overly spicy food), but they add some extra colour too. Always keep a jar of these in your fridge to bring your BBQ side dishes to life.
I really hope that I haven’t tempted fate with this post and that the weekend is going to be a total wash-out. It is national BBQ week next week and I have a TON of new recipes to test out at the weekend so I can share with you next week. So, if you could all do some kind of sun dance, then that would be great!
Ingredients – Serves 4:
– 3 medium sweet potatoes, peeled and chopped in to chunks
– 1 tbsp olive oil
– A pinch of sea salt and black pepper
– 4 shallots, diced
– 4 spring onions (scallions), diced
– Half a small can of sweetcorn
– 1 yellow bell pepper, diced
– 6 Peppadew piquante peppers, diced
– 2 tbsp toasted pine nuts
– Half a bunch of parsley, chopped
– Juice of 1 lemon
– 1 tbsp red wine vinegar
– 1 tbsp honey
– 2 tbsp dijon mustard
1) Mix the sweet potato and olive oil together in a bowl and spread on a baking sheet. Put in a preheated oven at 190C for 45 minutes. Remove from the oven and allow to cool.
2) Add to a bowl with the rest of the ingredients and mix well.
Nutritional Information – per person:
Weight Watchers Pro Points: 10
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**This recipe was commissioned by Peppadew, however all opinions are my own**