Roasted Sweet Potato Salad W/ Chili Sauce, Parsley And Cashew Nuts – a delicious recipe with Sweet Potatoes, Olive Oil, handful Parsley, handful Cashew, Sweet Chili Sauce, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 400F. Peel (or don't bother peeling, and just give the skins a good scrub) and chop the sweet potatoes into a one-inch dice. Mix in a bowl with olive oil to coat, add some salt and pepper and one chopped clove of garlic. Spread on a baking sheet, covered with parchment paper, and bake for 45 min, checking periodically to make sure that they don't burn. They should have a light toasted look when they're ready. Let the sweet potatos cool for about 10 minutes, then transfer to a serving bowl or platter, and drizzle with sweet chili sauce. Then scatter chopped parsley and toasted cashew nuts overtop, along with some freshly ground pepper. Bon Appetit! (Note: you can also cook the sweet potatoes by slicing them into rounds and cooking them on the barbeque for about 3-4 min per side, it's much faster, and looks very nice presented on a platter).
101
kcal
Calories
4
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Sweet Potatoes, 1 tablespoon Olive Oil, 1 handful Parsley, 1 handful Cashew Nuts, and more.
Yes, Roasted Sweet Potato Salad W/ Chili Sauce, Parsley And Cashew Nuts falls under the Soups & Stews category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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