easiest way to prepare speedy perfect Sweet potato salad with creamy chilli dressing

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato salad with creamy chilli dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato salad with creamy chilli dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato salad with creamy chilli dressing is something that I’ve loved my entire life.

Table of Contents


  • 100g thinly sliced pancetta
  • 2 tablespoons sweet chilli sauce (mae ploy)
  • 1/4 cup wild rice
  • 900g small potatoes, cut into 1 cm slices (rounds), skin on
  • 100 g baby spinach leaves
  • 1 cucumber, cut into ribbons
  • 2 green onions, chopped
  • 2 tablespoons pepitas, toasted
  • 60ml (1/4 cup) Bulla sour cream
  • 2-3 teaspoons lemon juice


  • Step 1
    Preheat oven to 200C (180C fan-forced). Line 3 large oven trays with non-stick baking paper. Lay the pancetta slices in a single layer on one tray. Brush with half the chilli sauce. Bake for 10-15 minutes or until golden, sticky and crisp. Remove from oven, cool.
  • Step 2
    Meanwhile, cook the rice in a pan of boiling water according to packet instructions until just tender. Drain and rinse under cold water.
  • Step 3
    Place the potato slices in a single layer on the remaining two trays. Spray liberally with oil spray and season well with salt and pepper. Bake for 45-50 minutes or until tender and lightly golden. Cool slightly.
  • Step 4
    Assemble salad onto a serving plate layering spinach leaves, sweet potato, rice, cucumber, shallot and pepitas. Tear pancetta into pieces and scatter over. Combine sour cream, remaining chilli sauce and lemon juice in a small bowl, whisk until smooth. Add water to thin if you prefer a runnier dressing. Drizzle dressing over salad and serve.

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