Equipment
Ingredients
Sweet Potato Croutons
- 500 g sweet potato, peeled and 1.5cm diced
- 10 g cornstarch
- 30 ml olive oil
- 2 g smoked paprika
- 3 g sea salt
Buttermilk Dressing
- 80 ml buttermilk, shaken well
- 30 g sour cream
- 10 ml lemon juice, freshly squeezed
- 5 g chives, finely chopped
- 1 garlic, grated to paste
Salad Base
- 150 g baby greens mix
- 100 g stilton cheese, crumbled
- 40 g walnuts, toasted and roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 365 kcal
- Protein
- 10 g
- Carbohydrates
- 33 g
- Fat
- 23 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 688 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 22 mg
- Potassium
- 684 mg
- Calcium
- 227 mg
- Iron
- 1.7 mg
- Magnesium
- 63 mg
- Phosphorus
- 231 mg
- Zinc
- 1.6 mg
- Vitamin A
- 1125 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.26 mg
- Niacin
- 1.3 mg
- Folate
- 87 mcg
- Water
- 171 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220°C (425°F). High heat is crucial to crisp the potatoes rather than steaming them.
In a mixing bowl, toss the diced sweet potatoes with cornstarch, smoked paprika, and salt until evenly dusted. Drizzle with olive oil and toss again to coat.
Spread the potatoes in a single layer on a baking sheet, ensuring space between pieces. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
While potatoes roast, whisk together buttermilk, sour cream, lemon juice, grated garlic, and chives in a small bowl. Season with salt and black pepper to taste.
Allow potatoes to cool for 5 minutes (warm is good, hot will wilt the lettuce). Place baby greens in a large bowl, drizzle with half the dressing, and toss gently.
Divide dressed greens among plates. Top with warm sweet potato croutons, crumbled Stilton, and toasted walnuts. Drizzle remaining dressing over the top immediately before serving.
Chef's Notes
- Texture is everything here. Ensure the walnuts are freshly toasted and the greens are crisp and dry before dressing.
- Stilton is very salty; be conservative when salting the dressing.
- For the 'crouton' effect, cut the sweet potatoes relatively small (1.5cm). Larger chunks will just feel like a side of roasted vegetables.
- If you cannot find vegetarian Stilton, a vegetarian Danish Blue or Gorgonzola is a perfectly acceptable substitute.
- The contrast between the warm potatoes and cold greens is delightful, but serve immediately to prevent wilting.
Storage
Refrigerator: 2 days — Store dressing and roasted potatoes separately from greens. Greens wilt if dressed in advance.
Troubleshooting
Sweet potato croutons are soggy
Cause: Overcrowding the baking sheet caused them to steam instead of roast
Fix: Spread them out and blast under the broiler/grill for 2-3 minutes (watch closely)
Prevention: Use two baking sheets if necessary to ensure air circulates around every cube
Cultural Context
Stilton is a Protected Designation of Origin (PDO) cheese from the English Midlands, known as the 'King of English Cheeses.' While traditionally paired with port or pears, its creamy, salty profile makes it an excellent foil for the sweetness of New World tubers like sweet potatoes.
