Roasted sweet potato braai salad with chilli mayo

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  • 3 sweet potatoes, cut into thick wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (150g) S&W Whole Egg Mayonnaise
  • 2 tbs chilli paste with soya bean oil (available from Asian food shops – substitute chilli jam)
  • Zest and juice of 1 lime (we used a microplane)
  • 1 chorizo, casing removed, thinly sliced
  • 1/4 cup pumpkin seeds, toasted
  • 1 bunch coriander, sprigs picked
  • 2 cups watercress


  1. Preheat oven to 200°C. Line a baking tray with baking paper and arrange sweet potato in a single layer. Drizzle with oil and season. Roast for 25 minutes or until tender and lightly caramelised.
  2. Meanwhile, to make chilli mayo, place mayonnaise, chilli paste, lime zest and juice in a food processor and whiz until smooth and combined. Season.
  3. Place chorizo in a non-stick frypan over medium-low heat. Cook, tossing frequently, for 4 minutes until crisp and golden.
  4. Arrange sweet potato in a large serving dish. Scatter with chorizo, pumpkin seeds, coriander and watercress. Drizzle with chilli mayo to serve.