It's almost disrespectful to call this a salad, because it is so many things: a salad, a side dish, even a main course. When sweet potato is cooked this way– sliced into chunky discs before roasting, with peanuts and a little brown sugar added in the later stages– it packs a punch; and with a spicy, sweet, creamy dressing, it ticks all the boxes for me.
It keeps well, and can be made ahead and dressed at the very last minute, so is ideal picnic material.
While the sweet potatoes are roasting, make the dressing. In a bowl, whisk the coconut milk, fish sauce, lime juice and remaining half-teaspoon of sugar. Finely grate in the garlic and whisk again.
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