Sweet Potato Salad

🧂 Ingredients

• 1 kg sweet potatoes
• 4 tbsp olive oil
• salt
• 100 g sourcream
• 30 g horseradish cream
• 12 sage leaves
• 4 tbsp olive oil *see tips*
• 4 eggs
• 150-200 g pancetta

  cut into ½ cm rashers
• 2 tbsp capers

Instructions

• 1 Wash the potatoes and cut them into wedges.
• 2 Drizzle them with oil and season them with salt
• 3 Roast for 25-30mins @ 200c in a lined baking tray
• 4 Fill a saucepan with water, 1 tbsp of salt and a wedge of lemon *see tips*
• 5 Fill a bowl with water and plenty ice so that it’s ice cold
• 6 Once the water is boiling place the eggs gently into the saucepan and boil for 6
  ½ minutes
• 7 Remove eggs from water and place into the ice cold water
• 8 Peel by cracking the shells gently all over and removing shell while eggs are in
  the water
• 9 Set aside until ready to use
• 10 Mix ingredients together and set aside
• 11 Place enough oil to fill the base of a frying pan
• 12 Once oil is shimmering place the sage into the oil and cook for approx. 30
  seconds, remove and place on a plate lined with kitchen paper and sprinkle with
  salt
• 13 Try NOT to just eat them before serving 😉
• 14 Slice the pancetta into lardons *see tips*
• 15 Fry on high heat in a frying pan (no oil required) for 2-3 minutes until crisp
• 16 Remove and drain on kitchen paper
• 17 Once the sweet potatoes are cooked, place them on your desired serving
  plate/tray
• 18 Drizzle all over with horseradish sourcream
• 19 Cut eggs in ½’s or ¼’s and place around the sweet potatoes
• 20 Sprinkle the pancetta & capers around the plate and sprinkle with crispy sage
• 21 Open a Dandelion Lion’s Tooth and enjoy!

Nutrition Info