Sweet Potato and Snoek Salad

Sweet potatoes and snoek teamed up with a sweet mustard dressing is a sweet/savoury combination made in heaven and quintessentially traditional South African. You’ll also like this never-fail technique for roasting sweet potatoes. This is a filling salad suitable for a main course. Butternut in place of the sweet potato also works very well.


  • 3 medium red sweet potatoes, scrubbed
  • ½ cup (125 ml) Ina Paarman’s Creamy Honey Mustard Dressing
  • Ina Paarman’s Potato Spice, to taste
  • 1 butter lettuce or mixed pack lettuce
  • 200 g smoked snoek, deboned and flaked
  • ½ cup (125 ml) thinly sliced spring onions with green tops

Adjust the oven rack to the middle position.

Preheat the oven to 200°C. Scrub, but no need to peel the sweet potatoes, and cut into 2 cm cubes.

Place in a large bowl and add just enough Dressing to lightly coat the cubes.

Season with Potato Spice and toss. Arrange the sweet potatoes in a single layer in an oven pan.

Bake for about 25 – 30 minutes until soft and lightly browned. Allow to cool.

Line a serving platter with lettuce. Top with layers of smoked snoek and roasted sweet potatoes, then add spring onions.

Coat with extra Dressing.

Serve with country bread.



Use 500 g shaved turkey, ham or chicken in place of snoek.

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