Sweet potato salad with sage, speck and horseradish

Name: Sweet potato salad with sage, speck and horseradish
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 3 medium sweet potatoes, cut into thirds; 2 tbs olive oil, plus extra to shallow-fry; 1 onion, thinly sliced into rounds; 1/2 bunch sage, leaves picked; 100g thinly sliced speck; 100g sour cream; 1 tbs horseradish cream; 1 cup basil leaves; 2 tbs capers in vinegar, drained; 6 halved soft-boiled eggs, to serve

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15m

Sweet potato salad with sage, speck and horseradish

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by Phoebe Wood

Dec 01, 2017

Serve as a side or on it's own as an easy and delicious salad. Either way, you'll love it.

3 medium sweet potatoes, cut into thirds
2 tbs olive oil, plus extra to shallow-fry
1 onion, thinly sliced into rounds
1/2 bunch sage, leaves picked
100g thinly sliced speck
100g sour cream
1 tbs horseradish cream
1 cup basil leaves
2 tbs capers in vinegar, drained
6 halved soft-boiled eggs, to serve

Method

1.

Preheat the oven to 200°C.
2.

Line a baking tray with baking paper and arrange sweet potato on top. Drizzle with oil and season. Bake for 40 minutes or until tender and lightly caramelised.
3.

Meanwhile, heat 1cm oil in a frypan over high heat. Add onion and cook, carefully stirring, for 5-6 minutes or until crisp and golden. Remove using a slotted spoon and drain on paper towel. Add sage to oil for 10 seconds, then remove using a slotted spoon and drain on paper towel.
4.

Meanwhile, place speck in a cold frypan over medium heat and cook, turning once, for 8-10 minutes or until crisp and golden. Drain on paper towel.
5.

Beat sour cream and horseradish together in a bowl and spoon onto a serving plate. Top with potato, onion, sage, speck, basil leaves, capers and halved soft-boiled eggs to serve.