Kitchen notes · a little help before you start
Sweet Potato Salad
Sweet Potato Salad brings together sweet potatoes, spinach, and red onion. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Baked & roasted
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Sweet potatoes
Look at how this ingredient comes into the method: Toss sweet potato with olive oil, salt and pepper, spread onto tray.
Spinach
Look at how this ingredient comes into the method: Place baby spinach, onion and half almonds in a bowl.
Red onion
Look at how this ingredient comes into the method: Place baby spinach, onion and half almonds in a bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sweet Potato Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the jar ready for mixing
Use the jar-shaking step to bring the ingredients together before serving. Check the mixture as the recipe directs, then add or use it at the stated step.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Preheat oven to 200°C / 390°F.
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What check should I look for as it cooks?
Keep this part of the method in view: Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on edges.
Is there another preparation step to plan for?
Use the jar-shaking step to bring the ingredients together before serving. Check the mixture as the recipe directs, then add or use it at the stated step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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