Sweet Potato Salad Recipe
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.
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.