Jacket Sweet Potato Salad with Crispy Charred Kale

These jacket sweet potatoes are stuffed with spiced yoghurt, nuts for texture, and crispy charred kale for crunch
Jacket Sweet Potato Salad with Crispy Charred Kale
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Jacket Sweet Potato Salad with Crispy Charred Kale
September 05, 2019
Preparation Time 15 minutes
Cooking Time 40 minutes
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

4 orange sweet potatoes, scrubbed well
2 tbsp olive oil
spinneysFOOD Salt, to season
spinneysFOOD Whole Black Pepper, freshly ground, to season
Small bunch of kale leaves, stems removed
250ml plain yoghurt
2 tsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Fine Cumin
2 beetroots, peeled and thinly sliced
4 tbsp sunflower seeds
A handful of spinneysFOOD Fresh Mint leaves, for garnishing

METHOD

  • 1

    Place each sweet potato on a piece of foil, drizzle with olive oil, season well and wrap up. Place the foil packages in the coals of a medium-hot fire and roast for 40 minutes, or until tender.

  • 2

    In the meantime, drizzle the kale leaves with oil, season well and place on a grid over the coals. Turn often to prevent them from burning. Roast for 5-8 minutes or until crispy. Set aside.

  • 3

    Mix the yoghurt with the spices and seasoning.

  • 4

    Score the sweet potatoes with a knife then top with the yoghurt, thinly sliced beetroots, crispy kale, seeds and mint.

ALSO TRY

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Crunchy with just a hint of sharpness, this salad can be thrown together with minimal fuss and ingredients