
- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
With a lower GI and low kilojoules, sweet potato salad has become a popular side dish.
Ingredients
- 1.5kg (about 2 large) sweet potatoes, peeled, cut into large pieces
- 3 rindless bacon rashers, coarsely chopped
- 80ml (1/3 cup) buttermilk
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 small garlic clove, crushed
- 1/3 cup fresh continental parsley leaves
- 2 shallots, trimmed, thinly sliced
Method
- Step 1Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
- Step 2Meanwhile, sauté bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Transfer to a plate lined with paper towel to remove excess oil and set aside.
- Step 3Whisk buttermilk, mayonnaise, mustard and garlic in a jug. Pour over sweet potato. Add three-quarters of the parsley, bacon and shallot. Toss to combine. Sprinkle remaining bacon, shallot and parsley over salad to serve.
Nutrition
1265 kj
Energy
6.5g
Fat Total
2g
Saturated Fat
6.5g
Fibre
13g
Protein
48g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: (N/A)
- Publication: Australian Good Taste
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