Southern-style sweet potato salad

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For an irresistible Christmas side dish, this colorful salad mixes the flavors of sweet potato, charred corn, creamy avocado, and a zingy buttermilk dressing.

Southern-style sweet potato salad Ingredients

  • 2 large gold sweet potatoes, halved lengthways, thickly sliced
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 corn cob, husk and silk removed
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (75g) whole-egg mayonnaise
  • 1 tbsp lime juice
  • 1/4 cup finely chopped coriander
  • 1 avocado, stoned, peeled, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup coriander sprigs

How to make Southern-style sweet potato salad

  1. A 200°C oven is to be used. Use baking paper to line a baking pan. In a big bowl, mix sweet potatoes, oil, and Cajun seasoning. Place on a lined tray in a single layer. Sweet potatoes should be baked for 30 minutes, occasionally flipping the pan.
  2. In the interim, preheat a chargrill or barbecue grill to medium heat. Cook the corn for 10 minutes, stirring once, or until it is soft and faintly browned. Set apart for cooling. To liberate the kernels, slice down the side of the corn with a knife.
  3. In a small bowl, whisk together the buttermilk, mayonnaise, lime juice, and chopped coriander. Season.
  4. In a large bowl, combine the sweet potato, corn, avocado, capsicum, onion, and coriander sprigs. Add the buttermilk dressing and toss to incorporate after a gentle drizzle. the serving platter after transfer.

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