Salt-Roasted Sweet Potato Salad

Everyone loves a potato salad and this salt-roasted sweet potato salad is truly next-level!! It’s completely delicious, healthy, and really easy to make. It’s transformed from a regular potato salad to an amazing potato salad by roasting the whole sweet potatoes in table salt with the skin on until they are ultra-tender and full of flavour.

I learnt how to make salt-roasted sweet potato salad while in Tel Aviv last year. The key to making perfectly roasted sweet potatoes is being generous with the salt. The salt works to draw out all the moisture from the sweet potatoes, which results in the sweet potato being dense, super-sweet, and their flavour is just so much more concentrated because there’s less moisture to water it down. But don’t worry, roasting the sweet potato in salt doesn’t mean it will be salty.

To serve your salad, you will peel the salty skins off the roasted potatoes. The skin peels off very easily since all the water and moisture from the sweet potatoes has been drawn out and you will see, that there will be space between the sweet potato skin and flesh. So easy to do!

Once your salt-roasted sweet potatoes are done and peeled, simply slice them into chunks, spoon over the dressing and enjoy this dish hot or cold. This salt-roasted sweet potato salad will become a staple in your house because it’s perfect for dinners, lunches, sides and entertaining!

Happy cooking,

Mel x

Print Recipe

SALT-ROASTED SWEET POTATO SALAD

Servings: 4

Ingredients

• 3-4 (~1.2kg)  medium sweet potatoes
• 500g table salt (as cheap as it comes)
• 1 generous cup greek yoghurt
• Juice of one lemon
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbs zaatar
• 1 tsp  sumac

Instructions

• Preheat your oven to 200C fan-forced.
• Place your sweet potatoes into a baking tray that has sides. I use a brownie tin. Pour the salt over the top, being careful that it doesn't spill over. It doesn't need to be even.
• Bake for 90 minutes. You can bake for less if you have small potatoes but you really can't overcook these.
• While the potatoes are baking, mix together yoghurt, lemon juice, salt and pepper in a cup.
• Once the potatoes are cooked, cool them for 10 or so minutes in the salt until cool enough to handle. Carefully take the potatoes out of the salt, brushing off excess salt, and put them onto a chopping board. Carefully peel skin off, using a paring knife if needed, then slice into chunks and arrange on a plate.
• Spoon over yoghurt dressing, drizzle tahini over the top of this then sprinkle with zaatar and sumac. Serve.