Monday, June 20, 2022


Baked sweet potato salad with a delicious dressing can be a separate dish as well as an addition to the main course. Cashews and fragrant coriander add an interesting taste.


800 - 1000 g of sweet potatoes, diced (1 cm)
2 tablespoons of olive oil
200 g of cashews
50 g of coriander


3/4 teaspoon red curry paste
6 tablespoons of coconut milk
2 tablespoons of lime juice
1 1/2 tablespoons brown sugar (or other sweetener)
2 tablespoons of olive oil
4 cloves of garlic
1 tablespoon of fresh ginger (finely chopped)


  1. Set the oven to 200 degrees C.
  2. Peel sweet potatoes and cut them into centimeter cubes.
  3. Pour 2 tablespoons of olive oil, season with salt and pepper. Mix thoroughly so that the olive oil with spices covers the sweet potatoes.
  4. Bake on a baking sheet lined with baking paper for about 30 minutes until browning.
  5. Cool it down a bit.
  6. Meanwhile, prepare the dressing.
  7. In a bowl, mix curry paste, lime juice, coconut milk and sugar.
  8. In a frying pan, in olive oil, fry the garlic with ginger, being careful not to burn the garlic.
  9. Add the garlic and ginger to the bowl and mix it.
  10. Put the baked sweet potatoes (they won't be crispy), cashews, and chopped coriander into a large bowl. Pour the dressing and mix gently.


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