Roasted sweet potato salad XL
Prep time: 
Cook time: 
Total time: 
Makes: 25-30 portions
  • 5000 gr sweet potato
  • 5 tbspn ground cumin
  • 5 tbspn ground coriander
  • 3 tbspn ground paprika powder
  • 300 gr fresh spinach
  • 200 gr whole almonds
  • 400 gr feta cheese
  • 400 gr grilled red bell pepper
  • 200 gr olive oil
  • 66 gr white wine vinegar
  • 20 gr honey
  • 10 gr mustard
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm.
  3. Chop the almonds and roast in a frying pan of the oven until fragrant.
  4. Dice the feta and chop the grilled red bell pepper.
  1. Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
  2. Add the olive oil and mix until combined.
  1. Mix the roasted sweet potato with the dressing.
  2. Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
  3. Serve at room temperature.
Stuff to know
This will be enough for 25-30 people.
It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving.
The amount of dressing is to taste. Don’t drown the salad.
It might be wise to remove the stalks of the spinach leaves if they are quite large. Otherwise, you are eating tooth picks...
Replace the spinach by mixed leaves and the feta with goat cheese.
Don’t overcook the sweet potato or it will become too soft and mushy to enjoy.
The amount of spices for roasting the sweet potato is to taste.
Recipe by Jeroen Valkenier Recipes at