Sweet Potato (Camote) Salad Recipe
The sweet potato (camote) (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
Ingredients
4 sweet potatoes, peeled and chopped into cubes
3 tablespoons vinaigrette
2 tablespoon ready made feta (spreadable) dip or any dip that you like
salt and freshly ground black pepper
2 spring onions and 1 onion bulb finely chopped
1 small bunch of fresh chives, chopped
pinch of cayenne pepper if you want it a bit spicy (optional)
2 tablespoons chopped fresh flat-leaf parsley
• Put the sweet potatoes in a heavy saucepan of boiling water. Cook for 10 minutes or until tender, taking care not to overcook. Drain.
• Transfer the warm sweet potatoes to a large bowl, and pour the feta dip and vinaigrette over the top. Season with salt and pepper, and leave to cool.
• Once the sweet potatoes have cooled, mix in the spring onions and chives. Sprinkle with the pinch of cayenne (optional) and the parsley. Serve at room temperature.
Recipes by Lucelle 
I’d use Aceto balsamico bianco for this delicious salad!
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