Brighten up your table this summer with this Rainbow Sweet Potato Salad made with purple, red and white flesh sweet potato or yams as my friends over the pond like to call it. But lets be honest, the star of the show here are the purple sweet potatoes, rare and uncommon but slowly making their mark in the superfood market by being extremely high in vitamin C & A, known to assist in lowering your blood sugars, great source of fibre and full of antioxidants!
Ingredients 1 Large Purple Sweet Potato 1 Large Red Sweet Potato 1 Large White Sweet Potato
1 Chopped Garlic
Salt n Pepper to taste 1/2 tsp Mixed Dried Herbs 1/2 tsp Crème Fraîche
1 tsp Mayonnaise
Fresh Dill & Pomegranate to garnish
Start by peeling your potatoes and cutting them into edible sizes.
Rinse a few times and boil in pot for 10-12 mins. Once soft, remove from pot into a bowl leave to cool down for about 15 minutes.
In a small bowl, add mayo and crème together, season with salt n pepper and mix.
Once potatoes have cooled, add your creamy mix, chopped garlic & mixed herbs.
Using a large spoon, mix everything together carefully so potato doesn't break. Finally top with fresh dill and pomegranate and serve.
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