Sweet Potatoes are definitely a Thanksgiving staple. This time make a sweet potato salad. This is a recipe with simple ingredients perfectly combined, to impress your guests’ palates.
Hands on: 35 minutes
Portion: for 6
1 kg (35oz/2.2lbs) sweet potatoes, peeled and cut into 2 cm pieces
1 red pepper cut into 0.5 cm pieces (remove the stem and the seeds)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika or cayenne pepper
5 slices of bacon
3 spring onions
How to do it
Fill a pot with water and place over high heat. Add the sweet potatoes and bring to a boil. Lower the heat to medium-low. Cover the pot with a lid and cook for about 16 minutes (until the potatoes are softened).
Then add the red pepper and cover the pot again. Steam for 3 minutes, until softened.
Then use a colander and drain. Wash with cold water for about 2 minutes, until everything is completely cold.
Transfer to a large bowl.
For the dressing: combine in a small bowl the olive oil, the vinegar, the mustard, ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon smoked paprika (or cayenne pepper).
Drizzle the mixture over the vegetables. Set aside at room temperature to 15 minutes to allow the vegetables to soak up all of the aromas.
Sauté the bacon in a pan for about 6-8 minutes, over medium heat until crunchy. When ready, transfer to a plate lined with paper towels.
Finally add to the salad the spring onions (finely chopped) and the crunchy bacon. Mix gently with a spoon so that the dressing covers all of the salad ingredients. Cover and refrigerate for 30 minutes to chill.
Season to taste and serve.