Roasted Cashew and Sweet Potato Salad


  • 5 sweet potatoes, diced into 2cm cubes
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun spice
  • 1 cup Greek yoghurt
  • 1 tablespoon garlic paste
  • 5 spring onions, thinly sliced
  • 1/3 cup roasted cashew nuts


  1. Preheat oven to 160’C and line a baking tray.
  2. Place diced sweet potato onto baking tray. Sprinkle with olive oil and Cajun spice and mix until well coated. Bake for 40 minutes or until cooked through. Allow to cool.
  3. Combine Greek yoghurt and garlic paste, and spread across serving plate.
  4. Place cooled sweet potato on top of the yoghurt and top with spring onion and cashew nuts.
  5. Serve.

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