Warm Sweet Potato Salad

    50 minutes

    This is a great way to serve sweet potatoes or kumara, as a warm sweet potato salad drizzled with hot vinaigrette, onion, bacon, celery and herbs.

    4 people made this

    Serves: 6 

    • 6 bacon rashers
    • 1kg sweet potatoes, peeled
    • salt and pepper, as needed
    • 1 small red onion, finely diced
    • 60g celery, diced
    • 2 tablespoons Continental parsley, diced
    • 2 tablespoons chives, diced
    • 60ml balsamic vinegar
    • 1/2 cup (125ml) chicken stock
    • 2 tablespoons red wine vinegar
    • 1 teaspoon sugar

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Fry the bacon until crisp and drain on paper towels. Crumble the bacon and set aside. Reserve 2 tablespoons of the bacon fat in the frypan.
    2. In a saucepan place the sweet potatoes and 2 teaspoons salt and cover with water. Bring to a boil, reduce heat and cook, uncovered, until the sweet potatoes are tender, about 25 minutes. Drain, and cut into thin slices when cool enough to handle.
    3. Lay the sweet potato slices in layers on a warm platter. Sprinkle with bacon, onion, celery, parsley and chives.
    4. Reheat the frypan with the bacon fat. Add the balsamic vinegar and deglaze the pan, scraping up any burned bits. Add the chickens tock, red wine vinegar, sugar and salt and pepper to taste. Bring to a boil then drizzle over the sweet potatoes. Serve immediately.

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    Loved this quick easy nourishing! Added some bacon yum.  -  21 Mar 2017