Karina’s Roasted Sweet Potato Salad with Dill!
- 4 tablespoons olive oil
3 kg sweet potato, cut into large cubes
- 5 cloves of garlic, peeled and kept whole
- 5 rashers of rindless bacon, fat removed
- 1 tablespoon of wholegrain mustard
- 150 ml thickened cream
- 2 tablespoons of roasted aioli
- 1 large bunch of fresh dill, stems finely chopped and leaves left in small pieces
- 1 pinch cracked black pepper
Pre-heat your oven to 200°C. Once preheated, place 2 tablespoons of olive oil on a large baking dish, along with your sweet potato and whole garlic pieces, then place in the oven and cook for 20 minutes. Once the garlic is cooked, turn the oven to ‘off,’ then take your garlic cloves out of the oven. Return your sweet potato to the oven, then allow the sweet potato to cook for another 5 minutes using the residual heat of the oven to cook the sweet potato.
Using a large bowl, mash your roasted garlic cloves with 1 tablespoon of olive oil, along with the roasted aioli, wholegrain mustard, thickened cream and cracked black pepper, until it forms an even and smooth paste. Place all your roasted sweet potato pieces into this bowl, mixing well until evenly coated. Set aside in the refrigerator until you have cooked your bacon.
Using medium heat, briefly heat 1 tablespoon of olive oil in a large fry pan. Once heated (should only take a few seconds), place your bacon rashers into the hot fry pan, then cook, without disturbing or turning, for 2 minutes on each side, or until crispy, then turn the heat to ‘off.’
Once the bacon has cooled enough to handle it safely, cut the bacon into small strips, then set aside.
Compiling the Beauty:
Take your sweet potato salad out of the fridge, then spoon a quantity large enough for one serving, into your favourite bowl. Sprinkle your sweet potato salad with enough crispy bacon and a fine, but vibrant, sprinkling of fresh, elegant dill.
Copyright © 2015 by Karina Teuma