This sweet potato salad recipe features eggs and is lightly curried - it works surprisingly well, and makes a nutritious and colourful side dish to go with a selection of summer salads. You could make this as a warm salad too for those chillier summer evenings.
Roasted sweet potatoes make a great salad ingredient as they taste really delicious cold. Their bright colour looks great against the greens and reds of our BLT salad.
Sweet Potatoes are very good for you (learn more about all the ways they are good for you on our sweet potato nutrition page).
They provide an enomous amount of Vitamin A along with beta carotene, vitamin B6, potassium, vitamin C and manganese.
Eggs supply riboflavin, vitamin B12, phosphorus and selenium as well as being great protein source.
If you want to eat this salad cold then you will need to pre roast your sweet potatoes and pre boil your eggs.
You could easily serve this as a light evening supper, or you could combine it with a colourful selection of other healthy salads and perhaps a quiche, or meatloaf, for a lovely lunch buffet which would add interest through a variety of flavours, textures and colours, all of which would increase the nutrient load of your meal too.