Our tested Grilled Sweet Potato Salad: smoky, generous, and balanced with tomatillo and jalapeno. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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