Fully-loaded sweet potato salad: The best weekend side dish

Potatoes are delicious and versatile, but so are their sweeter friends, the sweet potatoes or yams as some Americans call them. They have all of the carb goodness with a splash of extra flavour and they’re perfect for potato salad. Our fully-loaded sweet potato salad is a great braai side for Easter weekend and everybody will want more.

Tips for your fully-loaded sweet potato salad

Our recipe has some sweet and savoury flavours that pair perfectly well with the sweet potatoes. Not only do they add more nutrients, but they add colour, making it even more appetising. You can also go your own way and add some crunchy bacon bits or add some spice with a dash of chili flakes or sliced jalapeño peppers. The sweet potatoes do very well in the fire with their thick skins and you will add some colour and flavour when you put the slices back on the fire after they’ve cooked through.

Get the family over for the weekend because there’s a flavour party on the way. Add a fully-loaded sweet potato salad to the table and just see happy faces.

Fully-loaded sweet potato salad Recipe

5 from 2 votes

Recipe by Melissa Jacobs Course: SideCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 4 4 large sweet potatoes (or 6 medium sweet potatoes)

• 3 tbsp 3 olive oil

• ½ cup ½ honey

• ¼ cup ¼ red wine vinegar

• 1 tsp 1 ground salt

• ½ tsp ½ chilli flakes

• freshly cracked black pepper

• ½ cup ½ plain yoghurt

• ¼ cup ¼ crispy opinion sprinkle

• 100 g 100 feta cheese

• thyme leaves

• 1 1 sliced kiwi fruit

• microgreens for garnishing (optional)

Method

• Wash and dry the sweet potatoes. Rub them with a little olive oil and salt. Wrap them tightly and individually in tin foil.
• Place on the braai to cook, turning every 5 – 10 minutes, until tender (about 30 minutes).
• Unwrap the sweet potatoes, set aside and allow to cool slightly.
• On the stove, in a small saucepan, add honey, a few leaves of thyme, red wine vinegar, salt and chilli flakes. Bring to the boil. Reduce the heat and allow to simmer until the mixture is just beginning to thicken.
• Slice the sweet potatoes in half, lengthwise.
• Grill the sliced sweet potatoes on the braai, cut side down, until lightly charred. Glaze the skin whilst the cut side is facing down. Then, flip over and glaze the charred side. Set aside.
• Put blobs of yoghurt into a serving platter. Arrange the sweet potatoes on top of the yoghurt and layer the salad with crumbled feta cheese and crispy onion sprinkle.  Add more chilli if needed. 
• Garnish with kiwi slices, microgreens and thyme. Squeeze lime juice over the salad and serve.

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Looking for more tasty Easter recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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