Sweet Potato Salad with Pineapple

    30 minutes

    You might not have tried the combination of sweet potato (kumara) and pineapple but it's a tropical sensation! Serve this with a spicy meal to balance the hotness.

    2 people made this

    Serves: 6 

    • 1 kg sweet potatoes, peeled and diced
    • 440g tinned pineapple pieces, drained and juice reserved
    • 2 tablespoons olive oil
    • 2 tablespoons soy sauce
    • 2 teaspoons rice wine vinegar
    • pinch ground red pepper
    • 1 (227g) tin water chestnuts, drained
    • 1/3 cup red onion, diced
    • 1/4 cup spring onions, sliced

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cook diced sweet potatoes in salted boiling water until just tender, about 10 minutes. Drain and put in a salad bowl.
    2. In a small bowl, combine the drained pineapple juice, oil, soy, vinegar and red pepper. Pour over the sweet potatoes. Add pineapple pieces, water chestnuts, red onion and spring onions. Toss and serve.

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