Try out this yummy sweet potato salad recipe today.


  • 3 sweet potatoes, cut into thick, long wedges

  • 100ml extra virgin olive oil, plus extra to drizzle

  • 4 whole garlic cloves

  • 1 lemon, zested and juiced

  • 1/3 cup finely grated parmesan

  • 1 ripe hass avocado, cut into wedges

  • 150g watercress

  • 50g roasted almonds, chopped

  • 1 punnet micro shiso to serve (optional)


  • 1.

    Preheat oven to 200°C (180 fan forced).

  • 2.

    Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season.

  • 3.

    Place the garlic cloves in the centre of a piece of foil, drizzle with oil, enclose and add to tray. Roast for 30 minutes or until tender and lightly caramelised.

  • 4.

    For the dressing, remove the garlic from the foil then squeeze out the flesh into the bowl. Mash with a fork.

  • 5.

    Grate in the parmesan then add the lemon zest and juice, 100ml olive oil and season. Whisk to combine.

  • 6.

    Combine the sweet potato, avocado, and watercress on a platter. Scatter over the nuts and drizzle over the dressing. Scatter over micro shiso.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 490kj
  • Fat Total 39g
  • Saturated Fat 6g
  • Protein 9g
  • Carbohydrate 29g
  • Sugar 5g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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