Sticky sweet potato salad with Valencay

Sticky sweet potato salad with Valencay

A scrummy golden dish that is best served warm or at room temperature, with a delicious edge of goat's cheese that cuts through the sweetness. 

Leaping into 2018 with a sticky, golden salad like this makes you see the world through sparkly glasses. Being the first week of the year, and with lots of people still away on holiday, I've been easing myself very gently back into work, and making time for some cooking. Sweet potatoes are one of those things I'm drawn to, but too often make a hash out of cooking them. These ones were from Ecoscapes Kenya which is my favourite way to shop for veggies, and knowing they are all organic and grown in Naivasha just makes it all the tastier! So with shabby sweet potato recipes in my repertoire, it was definitely time to try something new. I turned to my friend Ottolenghi who has this fabulous recipe for a sweet potato salad - although if I'm honest it could almost pass as a pudding it's so sweet! I paired it with piles of fresh rocket and lettuce from our garden, and a smokey beetroot salad that I'll post next week. 



2 sweet potatoes
1/2 Brown's Valencay Cheese
2 oranges - juiced
30ml apple cider vinegar
2 tbsp Angostura Bitters
40g jaggery
5 sprigs of thyme
1 head of garlic, unpeeled, halved horizontally
40g Valencay or goat's chevre in pieces
Salt & pepper


Preheat a fan oven to approx 200. Place the orange juice, vinegar and sugar in a saucepan and bring to the boil. Turn down to simmer for about 10 minutes until it's thickened. Add the bitters and olive oil along with 1/2 teaspoon of salt. 

Cut the sweet potatoes into wedges and place in a bowl with the thyme, garlic and your orange mixture. Toss it really well so everything is coated, and then place in a snug single layer in a roasting dish. 

Place in the oven for 50 - 60 minutes turning from time to time, and basting them as often as you can. At the end they'll be dark and sticky. Remove from the oven and allow to cool slightly before dotting them with chevre or Valencay. Serve with mountains of rocket!