When sweet potato is cooked this way – sliced into chunky discs before roasting, with peanuts and a little brown sugar added in the later stages – it packs a punch; and with a spicy, sweet, creamy dressing, it ticks all the boxes for me.
t’s almost disrespectful to call this a salad, because it is so many things: a salad, a side dish, even a main course. It keeps well, and can be made ahead and dressed at the very last minute, so is ideal picnic material.Heat the oven to 220C /425F/gas 7. Peel the sweet potatoes, then cut them into 1½cm-thick rounds and put in a large roasting tray. Season generously, then pour over the vegetable oil and toss to coat.
Spread out the sweet potatoes in a single layer , then roast for 20 minutes, until the potatoes are golden, starting to brown at the edges and cooked through. Scatter over the peanuts and a teaspoon of the sugar, then return to the oven for five minutes more, to caramelise. Remove and leave to cool slightly for 10 minutes.While the sweet potatoes are roasting, make the dressing. In a bowl, whisk the coconut milk, fish sauce, lime juice and remaining half-teaspoon of sugar.
When the sweet potato has cooled a little, tip it into a bowl, add the chopped herbs, spring onions and chilli, and toss. To serve, drizzle over the dressing and toss again. Discover more recipes from your favourite cooks in the new Guardian Feast app, with smart features to make everyday cooking easier and more fun. Start your
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