Sweet potato salad with creamy aioli dressing

Preparation time:
15 mins
Cooking time:
20 mins
Partner your seafood with this colourful side. The garlicky dressing and zesty topping are amazing with the tender potato.


3 sweet potatoes, peeled, cut into 1cm-thick rounds
Vegetable oil, for greasing
Sea-salt flakes and freshly ground black pepper, to season
¼ cup flaked almonds, lightly toasted
1 bunch chives, cut into
1cm lengths
¼ large red mild banana chilli, deseeded, finely cut into matchsticks
1 Tbsp olive oil
Finely grated zest and juice of ½ lemon

2 Tbsp chopped flat-leafparsley

Creamy aioli dressing
²⁄³ cup mayonnaise
¼ cup Greek-style yoghurt
3 green shallots, finely sliced
Juice of ½ lemon
½ clove garlic, finely chopped


1. Preheat barbecue grill to high. Put sweet potato in a steamer basket and immerse in a large saucepan of boiling salted water. Cook for 3 minutes or until almost tender. Drain and set aside to cool slightly.

2. Lightly grease grill with oil. Add potato, in batches, and cook for about 3 minutes on each side, or until lightly charred and cooked through. Set aside to cool and season with salt and pepper.

3. To make creamy aioli dressing, put all ingredients in a small bowl and stir to combine. Season with salt and pepper. Set aside.

4. Put almonds, chives, chilli, oil, lemon zest and juice and parsley in a medium bowl and stir to combine.

5. To serve, smear dressing over the base of serving platter. Arrange sweet potato on top. Spoon over nut and herb mixture.1. Put 1 sugar cube in each of 8 Champagne flutes. Add 2 drops of Angostura Bitters to each cube. Stand for 5 minutes to allow bitters to soak into sugar cubes.

  • Author:
  • Stylist: Mary Harris, Stephanie Souvlis
  • Photographer: Chris L Jones, Andre Martin

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