Roasted Sweet Potato Salad with Sticky Pineapple Dressing


Roasted Sweet Potato Salad with Sticky Pineapple Dressing


Serves 4-6



  • 1kg small sweet potato, halved
  • 2 tbsp extra virgin olive oil
  • 2 cups mixed bitter leaves (such as rocket, radicchio, mizuna)
  • 1 tsp Asian chilli sauce, to serve (optional)

For the pineapple dressing:

  • 2 tbsp vino cotto
  • 1 tbsp black vinegar
  • 1 tsp light soy sauce
  • 2 tbsp honey
  • ¼ cup lemon juice
  • 200g peeled ripe pineapple, finely chopped
  • 1 shallot, finely chopped



  1. Preheat oven to 220°C (200°C fan forced). Place the sweet potato on a large, lightly greased baking tray. Drizzle with oil, season with salt and pepper; roast for 25 minutes, turning occasionally, or until golden. Set aside.
  2. For dressing, place vino cotto, vinegar, soy, honey and lemon juice in a small saucepan over medium heat. Bring to a simmer and take off the heat.
  3. Add the pineapple, shallot and season with salt and set aside to cool.
  4. To serve, arrange the sweet potato and leaves on a large platter. Top with the dressing and the chilli.


Smart Tips

Make the dressing ahead and store in a jar refrigerated for up to 3 days. For a cheat’s version, use canned chopped pineapple, whisked into the dressing.

If you can’t find small sweet potato, use large ones cut into wedges.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.