Sweet potato salad
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4 rates
Preparation : 10 min
Cooking : 10 min
Total time : 20 min Rest : 0 min
Equipment
4mm slicing disc
6 people
700 g sweet potatoes
2 sprigs fresh mint
1 tsp cumin
70 g flaked almonds
3 sprigs coriander
1 tbsp butter
1 tbsp white wine vinegar
1 tbsp olive oil
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Peel the sweet potatoes and slice them in a vegetable cutter with the 4mm slicer.
- 700 g sweet potatoes
2
Cook the sweet potato slices in water (the slices should be just covered with water) with butter and salt. They should be cooked "al dente" then leave to cool.
- 700 g sweet potatoes
- 1 tbsp butter
- 1 pinch salt
3
Meanwhile, toast the almonds in a pan. Chop the herbs and set aside.
- 2 sprigs fresh mint
- 70 g flaked almonds
- 3 sprigs coriander
4
Mix the salt, pepper, cumin, half of the chopped herbs, vinegar and oil in a bowl.
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 2 sprigs fresh mint
- 1 tsp cumin
- 3 sprigs coriander
- 1 pinch salt
- 1 pinch pepper
5
Pour the mixture over the sweet potatoes. Add the almonds and mix very gently.
- 700 g sweet potatoes
- 70 g flaked almonds
6
Sprinkle over the remaining herbs.
