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Sweet Potato Salad Veg CD PIC 45mins plus cooling
Serves 4 Cold Vegetarian Vegan Vegetables Picnics Gluten Wheat Dairy Free Eggless Ingredients 675g/1 ½ lb Sweet Potatoes, peeled and quartered 2 tbsp Olive Oil Salt and Pepper 4 Spring Onions, thinly sliced ½ Red Onion, finely chopped 2 tbsp Cider Vinegar Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the sweet potatoes in a shallow ovenproof dish and sprinkle with
1 tablespoon of the olive oil; toss to coat. Season with salt and pepper, cover
with aluminium foil and bake for 20 minutes.
3. Uncover, turn the potatoes and bake, uncovered for a further 15 minutes
until lightly browned. Remove from the oven and cool.
4. Cut the sweet potato into cubes about 2.5cm/1 inch square and place in
a serving bowl. Sprinkle with the spring onions and red onions.
5. In another small bowl, whisk together the vinegar and remaining 1 tablespoon oil. Pour over the potatoes and onions and toss to coat. Serve at room temperature.
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