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 1/2 cm rashers)
• 2 tbsp capers

Instructions

1. 1

   --- Sweet Potatoes ---

2. 2

   Wash the potatoes and cut them into wedges.

3. 3

   Drizzle them with oil and season them with salt

4. 4

   Roast for 25-30mins @ 200c in a lined baking tray

5. 5

   --- Soft Boiled Eggs ---

6. 6

   Fill a saucepan with water, 1 tbsp of salt and a wedge of lemon *see tips*

7. 7

   Fill a bowl with water and plenty ice so that it’s ice cold

8. 8

   Once the water is boiling place the eggs gently into the saucepan and boil for 6 ½ minutes

9. 9

   Remove eggs from water and place into the ice cold water

10. 10

    Peel by cracking the shells gently all over and removing shell while eggs are in the water

11. 11

    Set aside until ready to use

12. 12

    --- Horseradish Sourcream ---

13. 13

    Mix ingredients together and set aside

14. 14

    --- Crispy Sage ---

15. 15

    Place enough oil to fill the base of a frying pan

16. 16

    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

17. 17

    Try NOT to just eat them before serving 😉

18. 18

    --- Panchetta ---

19. 19

    Slice the pancetta into lardons *see tips*

20. 20

    Fry on high heat in a frying pan (no oil required) for 2-3 minutes until crisp

21. 21

    Remove and drain on kitchen paper

22. 22

    --- Serving ---

23. 23

    Once the sweet potatoes are cooked, place them on your desired serving plate/tray

24. 24

    Drizzle all over with horseradish sourcream

25. 25

    Cut eggs in ½’s or ¼’s and place around the sweet potatoes

26. 26

    Sprinkle the pancetta & capers around the plate and sprinkle with crispy sage

27. 27

    Open a Dandelion Lion’s Tooth and enjoy!