We’re big fans of sweet potatoes. Thickly sliced, brushed with olive oil and seasoned, then cooked in an air fryer or a hot oven, they make a delicious change from ordinary potatoes. Aldi sweet potato chips are one of our favourite side dishes.
Serve any leftover Pineapple dressing with chicken, pork or sausages.
Roasted Sweet Potato with Pineapple Dressing
Ingredients
- 800g to 1 kg sweet potatoes thickly sliced
- 2 Tbs olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups mixed salad greens such as rocket and radicchio
- Salad dressing
Pineapple Dressing
- ½ a fresh pineapple
- 2 Tbs vinegar
- 2 tsp soy sauce
- 2 Tbs honey
- ¼ cup lemon juice
- 1 finely chopped shallot or spring onion
Instructions
- Peel the sweet potato if you like. I don’t because we like the skin. Mix with the olive oil and season, then cook in an air fryer or on a tray in a hot oven for 30-40 minutes or until cooked and starting to brown. Turn them over halfway through cooking.
- Peel the pineapple, remove the core then cut it into pieces then blitz them in a food processor until finely chopped. Add remaining ingredients and mix briefly. Tip into a saucepan, bring to the boil, then simmer for 5-10 minutes to reduce a bit.
- When the sweet potato is cooked arrange it in a baking dish in one layer, slightly overlapping. Drizzle with some of the sauce – you may not need it all – then put the dish in a hot oven for 20 minutes, or until the dressing turns starts to colour and become a bit sticky. If your air fryer is big enough you can do this stage in there, but the sweet potato needs to be in a single layer, not too crowded.
- Arrange sweet potato on a bed of greens, lightly dressed with your favourite salad dressing. Serve hot, or at room temperature.
Notes
Serves 4-6
Substitutes: use a drained can of pineapple instead of fresh pineapple
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