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.

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

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.

Serves 4-6

Substitutes: use a drained can of pineapple instead of fresh pineapple