Roast sweet potato salad

Name: Roast sweet potato salad
Cook time: 30 min
Ingredients: 1kg sweet potato, mixture of orange and white varieties; 8 tbsp extra virgin olive oil; Salt; Pepper; 1 tbsp rosemary, finely chopped; 1 small head radicchio, sliced; 2 tbsp white wine vinegar

STEVE MANFREDI

October 19, 2011

Time:< 30 mins

There are three varieties of sweet potato widely available in Australia. First is a creamy brown-skinned type with a nutty taste and fairly dry, almost mealy, texture best suited to baking. Next is the one with purple skin and white flesh, which is a little less tasty or mealy than the first. The most popular is the orange-red skinned variety with light-orange flesh because it is perhaps the most versatile of the three, suited to baking, steaming and pureeing.

Ingredients

1kg sweet potato, mixture of orange and white varieties
8 tbsp extra virgin olive oil
Salt
Pepper
1 tbsp rosemary, finely chopped
1 small head radicchio, sliced
2 tbsp white wine vinegar

Method

Preheat the oven to 190C.
Either peel the sweet potato or wash and scrub it well, leaving the skin on. Cut the flesh into 2cm cubes and place in a roasting tray with 6 tbsp of the olive oil.
Season with salt and pepper and add the rosemary. Mix everything together well so that the sweet potato cubes are well coated. Place in the oven and roast for 25-30 minutes till soft and golden.
Meanwhile, mix the remaining 2 tbsp of olive oil with the vinegar. Remove the sweet potato from the oven. Place the radicchio on a serving plate and arrange the cubes of sweet potato on top.
Mix any oil or roasting juices with the vinegar mixture and pour evenly on the salad. Serve hot or at room temperature.