Festive Sweet Potato Salad
This sweet potato salad recipe brings golden roasted vegetables, salty feta and a bright orange-mustard dressing to your festive spread. A handful of mint keeps each forkful fresh.
Serve it alongside grilled chicken, boerewors or sliced Christmas gammon. Roast the sweet potatoes ahead if you like, then add the herbs and crunchy toppings shortly before lunch.
Why it works on a South African Christmas table
It is a substantial side without a heavy mayonnaise dressing, making it a lovely match for summer menus. The orange dressing complements smoky braai flavours, while the colourful toppings make a simple bowl feel celebratory.
Ingredients
For the salad
For the dressing
Instructions
- 1Set the oven to 210°C, or 190°C with the fan on. Peel the sweet potatoes and cut them into even chunks of about 3 cm.
- 2Combine the chunks with 25 ml olive oil, the salt, cumin and pepper in a mixing bowl. Spread across two shallow roasting trays, leaving gaps so the vegetables roast rather than steam.
- 3Bake for 30–40 minutes, turning the pieces and exchanging the tray positions halfway through. Remove when lightly caramelised and easily pierced with a knife, before the centres become mushy.
- 4Meanwhile, warm a dry frying pan over medium-low heat. Toast the pumpkin seeds for 3–5 minutes, stirring frequently. As soon as they smell nutty and begin to colour, slide them onto a cool plate.
- 5Whisk the dressing ingredients together in a large serving bowl. Taste with a small piece of roasted sweet potato; add a little extra vinegar if your orange is particularly sweet.
- 6Let the roasted chunks lose their steam on the trays for 10–15 minutes. Add them to the dressing while still slightly warm and turn carefully with a wide spoon to coat.
- 7Fold in the spring onions, parsley, mint and half the crumbled feta. Finish with the remaining feta and toasted seeds. Serve immediately, or refrigerate promptly, keeping the herbs, feta and seeds separate until serving.
Nutrition (per serving)
- Calories
- 336 kcal
- Carbohydrates
- 42 g
- Protein
- 8.3 g
- Fat
- 16.3 g
- Saturated fat
- 4.2 g
- Sugar
- 9.2 g
- Fibre
- 6.8 g
- Sodium
- 510 mg
- Cholesterol
- 18 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For an easier Christmas morning, roast the sweet potatoes the day before. Let the steam subside briefly, then refrigerate in shallow containers. Keep the dressing and toppings separate until assembly.
- Use a broad platter rather than a deep bowl if your table has room: the cubes are less likely to squash, and everyone gets some topping.
- For an outdoor braai, bring out small portions and keep the rest chilled. Refrigerate within two hours, or within one hour when the temperature exceeds 32°C.
- For a dairy-free bowl, leave out the feta and add an extra 20 g toasted pumpkin seeds. Taste and adjust the seasoning before serving.
Frequently asked questions
Can I serve this salad cold?
Yes. Chill the roasted sweet potatoes promptly and assemble the salad shortly before eating. It also works well freshly made and slightly warm.
Can I use white-fleshed sweet potatoes?
Yes, although their texture can be drier and firmer. Cut them evenly and begin checking after 25 minutes, using tenderness rather than colour alone as your guide.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The herbs will soften and the seeds will lose some crunch, so add a few freshly toasted seeds when serving again.
