Preparation : 10 min 
Cooking : 10 min 
Total time : 20 min Rest : 0 min
INGREDIENTS
- 700 g sweet potatoes
- 2 sprigs fresh mint
- 1 tsp cumin
- 70 g flaked almonds
- 3 sprigs coriander
- 1 tbsp butter
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
- 4mm slicing disc
Associated Products
HOW TO MAKE IT
1.Peel the sweet potatoes and slice them in a vegetable cutter with the 4mm slicer.
- 700 g sweet potatoes
2.Cook the sweet potato slices in water (the slices should be just covered with water) with butter and salt. They should be cooked “al dente” then leave to cool.
- 700 g sweet potatoes
- 1 tbsp butter
- 1 pinch salt
3.Meanwhile, toast the almonds in a pan. Chop the herbs and set aside.
- 2 sprigs fresh mint
- 70 g flaked almonds
- 3 sprigs coriander
4.Mix the salt, pepper, cumin, half of the chopped herbs, vinegar and oil in a bowl.
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 2 sprigs fresh mint
- 1 tsp cumin
- 3 sprigs coriander
- 1 pinch salt
- 1 pinch pepper
5.Pour the mixture over the sweet potatoes. Add the almonds and mix very gently.
- 700 g sweet potatoes
- 70 g flaked almonds
6.Sprinkle over the remaining herbs.