Potato salad is one of the most popular side dishes during the summer months. But when it’s made with regular potatoes and heaps of mayonnaise, ordinary potato salad comes with lots of calories and fat. This roasted spicy sweet potato salad is a fantastic alternative that you’ll love even more than the classic.
I love veggies with a kick, so this potato salad is a bit on the hot side. If you or your guests don’t care for spicy food, reduce the amount of cayenne pepper and chili powder – or leave them out altogether.
This recipe makes enough to serve one person as a main meal or two as a side dish. If you’ve only got half a sweet potato spare, you can easily halve the ingredients to make a small batch or even increase the ingredients to serve a crowd.
I think this potato salad is best served straight from the oven when the veggies are warm and crisp. If you don’t have time to prepare this dish just before serving, you can make it in advance. Simply follow the recipe below and leave the salad to cool to room temperature before storing in an airtight container or bag.
It keep wells in the refrigerator for up to five days or in the freezer for up to six months. When you’re ready to serve, simply re-heat the potato salad in the microwave for 3 minutes from chilled or around 7 minutes from frozen.
1 medium-sized sweet potato
1 garlic clove
¼ small red pepper
½ teaspoon olive oil
¼ teaspoon cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon chili powder
Salt and pepper to taste
Preheat the oven to 430°F.
Scrub the sweet potato with cold water and prick it all over with a fork. Place on a microwave-safe dish and cook in the microwave on full for 5 minutes.
As the potato is cooking, roughly chop up the garlic clove and red pepper into small pieces.
Remove the sweet potato from the microwave and dice it into bite-sized chunks. The smaller the chunks, the quicker the potato roasts.
Add the garlic clove, red pepper and sweet potato to a medium-sized bowl and drizzle oil on top.
Sprinkle on the cayenne pepper, paprika, chili powder, salt and pepper and toss to ensure all the vegetables are well-coated with the oil and the seasonings.
Scatter the potato and vegetable mix onto a baking tray, making sure none of the vegetables are overlapping – this will ensure they roast and don’t steam.
Bake the vegetables in the oven for around 20 minutes or until the potato chunks are golden and crispy. Serve while warm.